Bon Appetit's Meatballs Recipe

Name: Bon Appetit's Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds coarsely ground pork; 1 1/2 pounds sweet Italian sausage without fennel, casings removed; 1 1/2 pounds ground beef sirloin; 1 1/2 pounds ground beef chuck; 1/2 loaf day-old (hard) Italian bread, torn into chunks; 1 (32 ounce) carton low-sodium chicken broth; 1 whole head garlic, minced; 1 cup packed fresh Italian parsley leaves; 4 large eggs, beaten; 8 ounces Pecorino Romano cheese (such as Locatelli), grated; 1/4 cup extra-virgin olive oil; 2 tablespoons unsalted butter

Servings: persons

1 1/2 pounds coarsely ground pork
1 1/2 pounds sweet Italian sausage without fennel, casings removed
1 1/2 pounds ground beef sirloin
1 1/2 pounds ground beef chuck
1/2 loaf day-old (hard) Italian bread, torn into chunks
1 (32 ounce) carton low-sodium chicken broth
1 whole head garlic, minced
1 cup packed fresh Italian parsley leaves
4 large eggs, beaten
8 ounces Pecorino Romano cheese (such as Locatelli), grated
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter

1
Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl.
2
Mix them with your hands until thoroughly combined.
3
Soak bread chunks in chicken broth in a bowl until completely soft.
4
Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste.
5
Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste.
6
Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture.
7
If the mixture seems dry, pour in some of the reserved chicken broth.
8
Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray.
9
Depending on how big you make them, you should end up with about 30 meatballs.
10
Heat the olive oil and butter in a large skillet over medium-high heat.
11
Working in two or three batches, brown the meatballs on all sides and drain on paper towels.
12
If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.

1965

kcal

Calories

155

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds coarsely ground pork, 1 1/2 pounds sweet Italian sausage without fennel, casings removed, 1 1/2 pounds ground beef sirloin, 1 1/2 pounds ground beef chuck, and more.

Yes, Bon Appetit's Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bon Appetit's Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions