Ingredients Jump to Instructions ↓

  1. 1 lb fresh ground beef or 1 lb fresh ground veal

  2. 1 lb fresh italian bulk sausage

  3. 1 cup fresh sourdough breadcrumbs (crusts removed)

  4. 1 cup milk (for soaking breadbrumbs)

  5. 1 small minced yellow sweet onions or 1 small red onion

  6. 1/2 cup freshly grated parmesan cheese

  7. 1/2 cup mincedred peppers or 1/2 cup green bell pepper

  8. 1 egg , beaten

  9. 3 tablespoons minced fresh basil leaves

  10. 2 tablespoons minced fresh parsley leaves

  11. 1 tablespoon minced fresh oregano leaves

  12. 4 -6 minced fresh garlic cloves

  13. 1 1/2 teaspoons fine sea salt

  14. 1 tablespoon extra virgin olive oil

  15. 1 teaspoon fresh ground black pepper

  16. 1/2 teaspoon red pepper flakes

  17. 1/2 teaspoon fresh lemon zest

  18. 1/4 teaspoon ground allspice

  19. 1/4 teaspoon freshly grated nutmeg olive oil , for frying

Instructions Jump to Ingredients ↑

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

  2. POUR 1 cup milk over 1 cup fresh sourdough breadcrumbs until soggy (you can grind the bread in a food processor or grate using a hand-held grater if desired); SQUEEZE out excess milk from bread by hand or using strainer; ADD to large bowl with sauteed vegetables.

  3. REMOVE stems from fresh basil leaves, fresh oregano leaves and fresh parsley leaves; ADD rounded specified amounts to a food processor; PROCESS until finely minced; ADD to other ingredients in large bowl without mixing.

  4. ADD 1 lb. fresh ground beef or veal and 1 lb. fresh Italian bulk sausage to mixture in large bowl without mixing.

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

  6. SPRINKLE 1/2 cup freshly grated parmesan cheese over remaining ingredients.

  7. MIX meatball mixture thoroughly using hands.

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

  9. 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; SERVE any way you like, then take your first bite.

  10. SMACK your lips, do an Italian mouth-to-hand "MWAH!", run around the table three times and shout, "MAMMA MIA!"! ?


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