Mama Gina’s Meatballs

The best meatballs in Le Cresuet Dutch Oven

5 from 3 reviews



½ lb ground pork
½ lb ground veal
½ lb ground beef 85/15 blend
One tablespoon of chopped parsley
One tablespoon of kosher salt
1 teaspoon freshly ground black pepper
Two eggs, beaten
1 cup freshly grated Pecorino Romano cheese
1 cup bread crumbs, preferably Italian seasoned
½ cup milk
½ cup brodo di mamma cooled


  1. In a large bowl, hand mix all the ingredients.
  2. Once all the ingredients are just combined, wet your hands and pinch ¼ cup of the mixture, and roll into balls.  Place on baking sheets.
  3. Carefully drop the meatballs into the sauce.  If the pot seems full,  shimmy the pot back and forth to make more room.  If you stick a spoon in the pot, you will break the meatballs apart.  Just shimmy!
  4. Allow to simmer in the sauce for 45 minutes or up to 2 hours.



Anna says that when mixing the ingredients, it may seem like you need to add more bread crumbs. But she says to resist the temptation. Adding more will make a more dense meatball, and these are melt-in-your-mouth delicious!

Keywords: meatballs, Italian

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