Authentic Italian Meatballs

Last weekend my world was changed forever when I was schooled by a friend very dear to me in the subtle art of the perfect Lady and the Tramp style meatball. That fine grained, tender, perfectly seasoned Italian delicacy resting lightly atop a bird’s nest of egg noodles dusted with Parmesano Reggiano. The ultimate comfort.

For a while now I have been faithfully married to my essential Bolognese sauce. Considering this sauce the pinnacle of comfort food, I had relegated meatballs to a facet of my childhood and did not intend to explore them much further. Until, that is, a friend of mine suggested we spend a chilly Sunday afternoon cooking meatballs in the style of this-is-how-my-grandma-made-it lore. Skeptical of such lore, but always willing to learn something new, we threw a cooler in the back of the car and drove out to visit Jesse Straight at Whiffletree Farm, purveyor of local chicken, pork, beef, lamb, turkey, and other pasture raised meats (see more about #eatlocal and Whiffletree Farm here). Upon our return, we set to work simmering a basic marinara.

As it turns out, the secret to the very best authentic Italian meatballs is threefold: 1) cook them a long ass time, 2) use a combination of meats (beef, pork, and lamb), 3) the love of cooking. Slow cooking. With a loaf of fresh Italian bread by the stove for all day marinara sauce dipping and taste testing, a playlist, and plenty of good vibes, we cooked. We opened a bottle of red wine that was fantastic but I can’t quite identify beyond the bright red eyeglasses on the label. Free OneandahalfSlices swag for anyone who can tell me what this wine is. We talked and dabbed marinara sauce on the noses of my slightly grumpy kittens. And we connected.

So here we have it. The Whiffletree Farm three-meat authentic Italian meatball recipe, worth the lore, worth the investment, and worth every moment spent in friendship in the kitchen. Happy cooking.

🍅🍅🍅

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what you need

For the meatballs:

2 pounds Whiffletree Farm ground beef

1 pound Whiffletree Farm ground pork

1 pound Whiffletree Farm ground lamb

4 eggs, or one egg per pound of meat

2 cups breadcrumbs, or 1/2 cup bread crumbs per pound of meat

5 garlic cloves, minced

one handful of parsley, finely chopped

1/8 cup dried oregano and basil

dash of cayenne pepper

salt and black pepper to taste

For the Marinara:

24 oz of canned, chopped Italian imported Roma tomatoes

three to four fresh Roma tomatoes, diced

one yellow onion or two shallots, finely minced

3 cloves of garlic, minced

dried oregano, basil, and parsley

salt and pepper to taste

(optional) parmesan cheese rinds

how to make it

First, get the sauce going. Place a few tablespoons of olive oil in the bottom of a large pot stovetop. Add the minced onions and garlic, all the spices, and, if you are so inclined, a few pieces of ground pork. Sauté over medium heat for a minute or two and then add the canned and fresh tomatoes. Add salt, pepper, and spices, bring to a boil, then reduce to the gentlest possible simmer. Add the Parmesan cheese rinds and cover the pot.

Now, craft your meatballs. Set the oven to high broil and combine all three meats in a large mixing bowl. Add the eggs, breadcrumbs, garlic, spices, and fresh parsley. Stir with a wooden spoon until well combined. Try not to compress the meat down into the bowl too much in the process.

Gently roll meat into 1 1/2 inch balls, careful not to squeeze or compress the balls too much. Ideally, you want finely-ground meat and loosely-compressed meatballs. Arrange on a baking tray and broil for five minutes, remove from oven, turn each meat all over once, and broil five minutes more.

Simmer. Carefully transfer all meatballs into the Marinara sauce. Ensure all the meatballs are covered by the sauce and, if they aren’t, add a bit of water so that this is the case. Simmer your meatballs in the sauce for two to three hours covered, then an additional hour uncovered until sauce reaches desired thickness. Serve over pasta of choice and sprinkle with finely-ground Parmesano Reggiano cheese.

Don’t forget the red wine! 🍷