Nonna’s Meatball Recipe

Meatballs are a Sicilian staple, typically made at home and not found in restaurants. Nonna’s meatballs are THE BEST and now you can enjoy them too.

• 2 lbs ground beef

• 1 lb ground pork 

• 3 eggs

• 1 cup minced parsley

• 1 cup grated parm

• 7 oz or up to half of 15 oz container whole fat ricotta

• 1 cup Italian breadcrumbs 

• 2 1/2 tsp salt

• 3/4 tsp pepper

• 4 + cloves garlic or to taste

In a large bowl, combine all until just blended. Do not overmix.

Roll meatballs from the meat mixture keeping the size as uniform as possible. Use an ice cream scoop.

If frying: Pour a few tablespoons of oil into the frying pan so that the bottom is covered with about ¼ inch of oil. Heat pan on medium high heat then add half the meatballs, making sure the pan is not too crowded. Cook and turn on each side so that the meatballs are brown and no longer pink inside. Repeat with remaining meatballs and add a little more oil if necessary. Drain on paper towels.

If baking: 350 degrees for 30 minutes or until brown. Check at 15-20 min. & turn meatball when brown on one side.

Serve or add to your favorite sauce. Enjoy!