Carmine's Signature Meatballs

Serves: 3-4 Cooktime: 30 Minutes

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Ingredients

1½ POUNDS GROUND BEEF, SUCH AS CHUCK WITH 20% FAT
½ POUND GROUND VEAL
2 LARGE EGGS. BEATEN
¼ CUP CARMINE’S BREAD CRUMBS
3 TABLESPOONS CHOPPED FLAT-LEAF PARSLEY
2 TABLESPOONS CHOPPED FRESH BASIL
1 TABLESPOON SALT
1 TEASPOON FINELY CHOPPED GARLIC
½ TEASPOON FRESHLY GROUND BLACK PEPPER
4 SLICES FIRM WHITE BREAD, CRUSTS REMOVED
1 CUP MILK
1 CUP GRATED ROMANO CHEESE
2 TEASPOONS OLIVE OIL
1 LARGE SPANISH ONION, PEELED AND THINLY SLICED
1 TABLESPOON CHOPPED GARLIC
10 CUPS CARMINE’S MARINARA SAUCE

Directions

In a large mixing bowl, use your hands or a wooden spoon to mix together the beef, veal, and eggs. Add the bread crumbs, parsley, basil, salt, garlic, and pepper and mix it well.
Tear the bread into pieces and transfer it to a mixing bowl. Add the milk and let it sit for 5 to 7 minutes or until the milk is nearly absorbed. Add the bread to the meat and use your hands or a wooden spoon to mix it well. Stir in the grated cheese.
Cover the bowl with plastic wrap and refrigerate it for 45 minutes to 1 hour or until the meat mixture is firm.
Using an ice cream scoop, remove chunks of meat and roll them between dampened palms into meatballs, each weighing about 3 ounces. Refrigerate the meatballs for at least 10 minutes before proceeding with the recipe.
To sauté the meatballs, heat one teaspoon of the olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the meatballs and cook them for about 10 minutes, turning them until they are browned on all sides. Transfer them to a platter and set them aside.
In the same pan, heat the remaining teaspoon of the olive oil over medium high heat. Add the onions and garlic and sauté them for 8 to 10 minutes or until they are browned.
Meanwhile, in a large pot large enough to hold the meatballs, heat the marinara sauce over medium-high heat for 6 to 8 minutes or until the sauce starts to boil. Stir in the onions and garlic.
Add the browned meatballs and any accumulated juices and cook them over medium heat for about 45 minutes. Do not cover them while cooking. Remove them from the heat and set them aside for about 45 minutes or until they have had ample time to mellow and the flavors of the sauce and meat intermingle.
To store the meatballs, let them cool in the sauce. Transfer them to a tightly lidded storage container and refrigerate them for up to 1 week or freeze them for up to 1 month.

Some History Around Our Signature Meatballs

These meatballs are one of our trademark dishes—and could be just about the greatest meatballs ever made! From day one, customers have told us that the meatballs are as good as their grandmother’s. High praise, indeed! We hope every one of our guests almost believes a little old Italian grandmother is in our kitchen cooking Italian American dishes as she always has. Make these to use as we do in Carmine’s Family-Style Cookbook or however you and your family like meatballs: simmered in your favorite marinara sauce, lightly sautéed with peppers and sausage, chopped up and scrambled with eggs, rolled into small nuggets and served with toothpicks for cocktail parties. There are nearly endless ways to use meatballs this good. The best way to mix all these ingredients is with your hands so that you literally can fold them into the meat, but don’t be rough. Once you have made these a few times, you will get the feel for them. Another key is to brown the meatballs and then cook them in the sauce to let the flavors blend. Makes about 12 meatballs and 6 cups sauce

Suggested Wine Pairings with Carmine's Meatballs

Chianti Classico: A classic Italian red with bright acidity and subtle earthiness that harmonizes with the rich tomato sauce and hearty meatballs.
Sangiovese Blend: Medium-bodied with hints of cherries and herbs, it complements the fragrant basil and parsley in the meat mixture.
Barbera d’Alba: Fruity notes with lively acidity that cuts through the robust flavors of beef, veal, and Romano cheese.
Primitivo (Zinfandel): A bolder choice with jammy fruit flavors, perfect for those who enjoy a richer, rounder wine to stand up to hearty meat dishes.

Approximate Nutrition for the Entire Recipe (8 Servings Total)

Calories: ~5,000 kcal
Total Fat: ~260 g
- Saturated Fat: ~90 g
Carbohydrates: ~300 g
- Dietary Fiber: ~30 g
- Sugars: ~60 g
Protein: ~300 g
Sodium: ~8,000 mg (can vary depending on cheese, broth, and marinara)

Note: Some of the milk and bread (for soaking) may not all be absorbed. Also, different marinara sauces range in both calories and sodium.

Answering Common Recipe Questions

Can I use ground turkey or chicken instead of beef and veal?

Absolutely. You can substitute ground turkey or chicken, but keep in mind that leaner meats may need extra moisture. Consider adding a splash of milk or more breadcrumbs to keep them tender.

Why do I need to refrigerate the meat mixture before shaping the meatballs?

Chilling helps the mixture firm up, making it easier to roll into neat, uniform balls that hold their shape during cooking.

Can I skip browning the meatballs and cook them directly in the sauce?

Browning adds flavor and texture, so we highly recommend it. However, if you’re short on time, you can gently place them into the hot sauce to simmer until fully cooked.

Is it possible to make smaller meatballs for appetizers or parties?

Yes! Roll them to about one ounce each. You’ll need to adjust the browning and simmering times accordingly since they’ll cook faster.

What’s the best way to store leftovers?

Cool the meatballs in their sauce, then transfer to an airtight container. They’ll keep in the refrigerator for up to one week or in the freezer for up to one month.