Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Meatballs

I was never a fan of meatballs until I developed this recipe for the meatballs at Tabella. Every Italian mother uses a twist or extra step specific to her recipe. I am sure that most Italians who grew up with a mother who prepared meatballs like their mother’s version best. My mother didn’t make meatballs she cooked gumbo and curry (though not at the same time). So I grew up with an open mind as to what constituted a great-tasting meatball. This recipe is the result. There’s nothing complicated here. Just use the absolute best ground meats you can find.

Ingredients

1 lb. Ground beef
½ lb. Ground veal
½ lb. Italian sausage (recipe page xxx)
2 Eggs
1 cup Grated Romano Pecorino
2 Tbl Italian parsley, chopped
1 Tbl Minced garlic
1 cup Italian bread crumbs
6 Tbl Milk
1 Tbl Kosher salt
1 tsp Fresh ground black pepper
All-purpose flour as needed.

Instructions

Mix all ingredients thoroughly by hand. Form into 2 ½ oz. meatballs. Place a large skillet on medium-high heat and pour enough olive oil to just cover the bottom of the pan. Lightly dust the meatballs in flour. Brown the outside of the meatballs, being careful not to burn them. Place on paper towels to drain excess oil and fat. At this point, they may be held under refrigeration for 4 days or frozen for 3 months.

If serving immediately, add 4 cups of Marinara (recipe xxx) and simmer until meatballs are completely cooked to an internal temperature of 160, about 30-45 minutes.

Yield: 18 meatballs

Recent Recipes

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more