My Obsession – Meatballs

| January 23, 2013

Let me tell you what I am obsessed with this year (Thank you Andy Cohen from Bravo TV) — I am obsessed with meatballs!

I love meatballs as an appetizer, in soup, on a salad (yes I did say salad, but more about that later), with marinara sauce, topped with a scoop of creamy ricotta cheese and of course with spaghetti and Sunday gravy. I love meatballs made with beef, pork, veal, lamb, poultry and eggplant. I LOVE MEATBALLS!

The love of balls of ground meat fried or baked crosses all generations and is embraced by all cultures. But ultimately it is Italian style meatballs that I obsess about the most. One of my favorite restaurants, Good Fellas in downtown New Haven, CT is known for its Meatball Salad. It was inspired by the owner’s childhood Sunday dinners, as his mother would always serve pasta and sauce first, and then the meatballs in the sauce with iceberg lettuce that was dressed with lemon juice and olive oil. Combined with the meatballs and sauce, this is an awesome dish.

My favorite meatball recipe combines all the special techniques of southern Italian cooking that make meatballs that perfect bite.




spaghetti with meatballs

Photo by Dave Crosby

  • 1-1/2 Pounds of ground pork, veal and beef in equal parts (commonly know as meatball mix)
  • 3 eggs
  • Salt and freshly ground pepper
  • 3 cups of fresh breadcrumbs from Italian bread
  • 2 cups of milk
  • 2 tablespoons of grated pecorino cheese
  • Finely minced parsley


Put the breadcrumbs in a medium bowl and cover with the milk. In an electric mixer combine the beef, eggs, salt pepper, cheese and minced parsley. Do not over mix.

Add the breadcrumb mixture to the meat and mix just enough to combine.

Preheat oven to 325 degrees F. Form into about a dozen meatballs and place on an oiled baking sheet. Cook for approximately 30 minutes until cook through.

Note: Alternatively cook meatballs in sauce, simmering for about 30 minutes.

I am sure you will be as obsessed as I am. Enjoy!


Charlotte Goldblatt