09/20/2026
We recently posted Carmine’s Meatballs. After reading some consistent comments, many prefer cooking the meatballs raw in the sauce and add some pork to mix. So we tried it. These are very good, very tender. However, I think browning the meatballs first has the edge. Recipe below
MEATBALLS
-2lbs Ground Beef 80/20
-1lb Ground Pork
-1lb Ground Veal
-4 Large Eggs
-1/2C Seasoned Bread Crumbs
-6T Chopped Flat Leaf Parsley
-4T Chopped Fresh Basil
-2T Kosher Salt
-3 Cloves Garlic, minced
-1tsp Black Pepper
-4 Slices firm white bread
-1/2C or so of Milk
-2C Romano Cheese, finely grated
-2-4tsp Olive Oil
*Large bowl, add beef, pork, veal, eggs, mix well then add bread crumbs, parsley, basil, salt, garlic and pepper, mix well
*Separate bowl, tear bread apart, remove crust, add milk and let sit about 5 minutes, add to meat mix
*Add cheese, mix well. Cover, in fridge at least 45 minutes
*Ice cream scoop helps and loosely form into 3oz meatballs. Recipe makes 30 meatballs
MARINARA SAUCE
-(6) 28oz cans Whole Peeled Tomatoes, ideally San Marzano
-2 Yellow Onions, thinly sliced
-1/2C Olive Oil
-24 cloves Garlic, minced
-24 Basil Leaves, chopped
-4tsp Flat Leaf Parsley, chopped
-2tsp Salt
-Black Pepper to taste
*Drain tomatoes, keep liquid
*Large pot, med high, add olive oil, onions & garlic, cook 8-10 minutes
*Add basil, parsley, S&P, cook 30 sec
*Add tomatoes, break up, bring to boil, simmer 10 min
*Add reserved liquid, bring to boil for 12 min, reduce heat
*At this point we use immersion blender
*Sauce is done! Just let it simmer
*Add raw meatballs to sauce, make sure sauce covers all, simmer for 35-45 minutes until Meatballs reached desired internal temp
*Serve over pasta, make a sandwich, serve with great bread or just eat a bowl of meatballs and sauce
*I like to finish with Parmesan and Crushed Red Pepper
