Ingredients Jump to Instructions ↓

  1. 1 lb fresh ground meat (75% beef or veal, 25% bulk sausage)

  2. cup fresh grated sourdough breadcrumbs (crusts removed)

  3. cup ricotta cheese

  4. 1 / 3 ; cup freshly grated parmigiano-reggiano cheese

  5. 1 / 3 ; cup minced sweet onion

  6. cup mincedred peppers or 1/4 cup green bell pepper

  7. 2 tablespoons minced fresh basil leaves

  8. 1 tablespoon minced fresh oregano leaves

  9. 1 tablespoon minced fresh Italian parsley

  10. 1 tablespoon extra virgin olive oil

  11. 2 -3 minced fresh garlic cloves

  12. 1 beaten egg

  13. 1 teaspoon fine sea salt

  14. teaspoon fresh ground black pepper

  15. teaspoon finely grated fresh lemon zest

  16. 1 / 8 ; teaspoon red pepper flakes

  17. 1 pinch ground allspice

  18. 1 pinch freshly grated nutmeg

  19. olive oil (for fry method)

  20. marinara sauce (for steam method)

Instructions Jump to Ingredients ↑

  1. MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.

  2. PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.

  3. SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.

  4. BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.

  5. SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.

  6. MIX meatball mixture thoroughly using hands.

  7. ROLL into 1 1/2 - 2 inch meatballs.

  8. FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.

  9. STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.

  10. SERVE and say, "MAMMA MIA!"!


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