1. Recipes

How to Make Bon Appetit's Meatballs - A Step-by-Step Guide

There's nothing quite like a hearty plate of homemade meatballs to satisfy your cravings for comfort food. The perfect combination of savory meat and fragrant spices, meatballs are a versatile dish that can be enjoyed in a variety of ways. And when it comes to a classic meatball recipe, look no further than Bon Appetit's Meatballs.

These delectable meatballs are a tried and true favorite, loved by home cooks and food enthusiasts alike. The recipe is straightforward and easy to follow, mak...

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Ingredients

  • 1 ½ pounds coarsely ground pork
  • 1 ½ pounds sweet Italian sausage without fennel, casings removed
  • 1 ½ pounds ground beef sirloin
  • 1 ½ pounds ground beef chuck
  • ½ loaf day-old (hard) Italian bread, torn into chunks
  • 1 (32 ounce) carton low-sodium chicken broth
  • 1 whole head garlic, minced
  • 1 cup packed fresh Italian parsley leaves
  • 4 large eggs, beaten
  • 8 ounces Pecorino Romano cheese (such as Locatelli®), grated
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons unsalted butter

Information

  • Prep Time: 40 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 30 meatballs

  • Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
  • Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
  • Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.

    • Nutrition

    710 cal.

    • Total Fat: 47g
    • Saturated Fat: 17g
    • Cholesterol: 211mg
    • Sodium: 913mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 47g
    • Vitamin C: 10mg
    • Calcium: 82mg
    • Iron: 5mg
    • Potassium: 645mg

    Categories

    Italian recipes
    Asian recipes
    Scandinavian recipes
    Middle eastern recipes
    Mediterranean recipes