Nonna's Spicy Meatballs

Serves 6-8 (Makes 20-30 meatballs, depending on ball size)


1 jar Spicy Calabrian Sauce (reserve 1/4 cup for meatball mixture)*

1/2 lb organic ground beef
1/2 lb organic ground pork
1/2 lb organic ground veal
1/2 cup parmigiano reggiano cheese, freshly grated
1/2 cup pecorino romana cheese, freshly grated
2 tspn fresh Italian parsley (chopped), plus extra for garnish
4 garlic cloves (chopped fine)
1/2 cup bread crumbs
3 large organic eggs
Sea salt to taste
1/2 cup of organic whole milk

1 cup olive oil (for frying)
2 baking sheets
paper towels

Whether frying (the traditional way) or browning in the broiler, Nonna’s meatballs are plump, juicy and so tender a spoon can cut right through them

Nonna's Spicy Meatballs


In a large bowl, place all the ingredients for the meatballs *(including 1/4 cup of Spicy Calabrian Sauce). Using your hands, mix all the ingredients together well. It should feel soft in your hands. If it feels too dry, add more milk to help moisten. 

Using a tablespoon -making sure it's always equal in size- scoop the meat and form a ball in the palm of your hands (rub some olive oil on your hands to avoid the meat from sticking to your fingers).

Prepare a cast iron skillet with the oil & heat it up (about 2 minutes). As you shape them, place the meatballs onto a large cookie sheet and start adding the meatballs to the heated pan. Fry in batches –do not overcrowd the pan!– turn with tongs until nicely browned on all sides (they will continue to cook later in the sauce, so don't worry about them not being fully cooked through at this point). Transfer the meatballs onto a large cookie sheet lined with paper towel to help absorb any excess oil until you've finished all the meatballs. Note: If you rather bake the meatballs, preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with parchment paper. Form the meatballs and arrange on prepared sheet. Broil until browned on top, about 7-10 minutes.

Meanwhile, heat Spicy Calabrian Sauce in a wide pot until simmering.

Add the browned meatballs to the sauce & let them simmer for about 15 minutes over low heat, until they're cooked through. You can also let the meatballs sit (with no flame) for 5-10 minutes until you're ready to serve.

Garnish with an extra sprinkle of grated cheese and fresh parsley.  Buon appetito!