One of the recipes I get consistently asked for is Grandmas Meatballs.  I normally say sorry secret recipe, but in this case I want you to make the best meatballs for your family.  Just like I say for every recipe PLEASE it’s important to only use the freshest and best quality products.


In this recipe, you will find that I add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs … by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.

The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.

*If possible, ask your butcher to ground the beef, pork and veal together. It will be easier for you to mix.  The pork can be omitted for either beef or veal in same amount of a 1/4 pound.

Marinara Sauce

  • Four 28-ounce cans whole tomatoes with basil, preferably from San Marzano, Italy
  • 1/2 cup olive oil
  • 6 tablespoons onion, minced
  • 4 cloves garlic, peeled and minced
  • kosher salt
  • 12 leaves fresh basil, torn
  • 1 tablespoon dried oregano
  • black pepper, freshly ground

Remove tomatoes from cans and place in a large bowl, reserving juices. Using your hands, crush the tomatoes. Set aside.

Place the oil in a large, nonreactive saucepan over medium-low heat. Add the onion and cook until soft, about 3 minutes. Stir in garlic and cook until softened, about 30 seconds. Stir in the tomatoes and the reserved juices. Season with salt. Increase heat to low simmer until slightly thickened, about 1 hour.

Stir in basil, oregano, and season with pepper. Continue cooking 1 minute more. Remove from heat and serve. Set aside.


  • 1½ pounds ground beef
  • 1/4 pound ground pork
  • 1/4 pound ground veal
  • 3 cloves minced garlic
  • 1½ tablespoon chopped Italian parsley
  • kosher salt and black pepper to taste
  • 2 eggs, whole
  • 1/2 cup water
  • 1¼ cups grated Pecorino Romano cheese
  • 1/2 cup plain breadcrumbs
  • 2 cups vegetable oil for frying (optional)

In a large bowl, combine the three ground meats. Mince clove garlic and add to meat mixture, spreading the meat in bowl as if you’re making a well. Then add the parsley, salt, pepper and eggs followed by the water. Begin to sprinkle the cheese on top of the water as if covering it, and then sprinkle the breadcrumbs over the cheese.


After all ingredients are added, mix from the outside of the bowl towards the middle, until well combined. We at the restaurant now let the mix rest to firm up in the refrigerator for a couple hours or overnight.  Then shape mixture into the desired size that you prefer. shape them into 3.5 ounce balls.

Time to Bake the Balls: Place the meatballs on a cookie sheet and bake at 375° for 10 minutes. Take off of pan and add into marinara sauce and simmer over low heat.



When finished, plate with your favorite pasta or just top with more marinara sauce and enjoy!

Share on facebook
Share on twitter
Share on linkedin