Meatballs

Homemade Meatballs: A Family Tradition

Homemade meatballs are a non-negotiable in any proper Italian household. Growing up, our parents made them in all forms—slow-cooked in sauce, rolled extra small for lasagna, even stuffed with fontina cheese and baked to perfection.

But the game-changer? That came when our cugini (Italian for cousins) visited and introduced us to the art of frying the meatball.

I know, I know—I thought it was an unnecessary step too. But then I ate one. Let’s just say I’ve never looked back, and neither has anyone I’ve served them to. That crispy exterior takes the humble meatball to the next level.

The secret? A perfect blend of beef and pork, a generous dredge in flour, and a hot, well-seasoned cast iron skillet. Trust me—once you try them this way, there’s no turning back.

Meatballs

Tender, flavorful meatballs made with beef and pork, lightly dredged and fried to perfection.

Ingredients

2 lbs ground beef
1 lb ground pork
4 eggs
½ cup bread crumbs
1 cup grated Parmesan cheese
1 bunch Italian parsley, chopped
Salt & pepper (to taste)
Flour, for dredging
¼ cup olive oil (for frying)
¼ cup canola oil (for frying)

Instructions

Mix the meatballs. In a large bowl, combine the ground meats, eggs, bread crumbs, Parmesan, parsley, salt, and pepper. Mix well with your hands until evenly incorporated.
Shape them up. Roll the mixture into 1½-inch balls and set them aside.
Dredge & prep. Roll each meatball in flour, shaking off any excess.
Heat the oil. In a cast iron skillet (or your favorite frying pan), heat the olive and canola oil over medium heat.
Fry to perfection. Once the oil is hot, gently place the meatballs in the skillet in a single layer. Brown them on three sides until a golden, crispy crust forms.
Finish in sauce. Transfer the browned meatballs directly into a pot of simple tomato sauce (no need to drain the oil—it adds flavor!). Simmer on medium heat for an hour.
Serve & enjoy. Over pasta, tucked into a crusty French baguette, or alongside a classic romaine salad—there’s no wrong way to enjoy these.

A Few Notes

You can cook them entirely in oil instead of finishing in sauce—they’ll be firmer, but still delicious.
No fancy food photos here. This is the real deal—a tried-and-true family recipe that tastes even better than it looks.

Enjoy every bite!

xo, Michelle