Most Requested Meatballs

and a super simple sauce that will become a staple

First off, a huge thank you to all of you that have become subscribers to the newsletter and cooking club. I appreciate your support and your readership. This is truly a labor of love and it means the world to me! I’m pumped for all that’s to come including our first seasonal cooking class that is scheduled to take place on Thursday, 5/18 and will feature “Salads and Sides for Spring”. Also, for all of you interested in meal prep plans, I will be releasing the first one soon, straight to your inbox so keep a lookout for that. I’m here to help you get your dinners done so that you’re eating healthy, saving money, and saving time. Now without further ado, let’s talk about the main event…MEATBALLS!

Google recipes for meatballs and you’ll come up with thousands of takes on how to make a meatball. Are they any good?? Perhaps. But I’m gonna go ahead and tell you this…I’ve been trying to crack the code on the perfect meatball for a while now and today you are the lucky recipient of a recipe that will really get you the “oh my god!” from anyone who puts these delicious meatballs in their mouth. After some serious research, (by that, I mean eating and dissecting a lot of meatballs from restaurants everywhere), I found that the tastiest ones included beef and pork. At home, I played around with the combination of beef and chicken, and I was blown away at the results…. tender, savory, and luscious all at the same time. The perfect meatball was born in my kitchen, and it would be unkind of me to keep them all to myself. John called them a triumph and that I absolutely had to share this recipe, so here we are. 

When it comes to sauce, in my opinion, there isn’t a more perfect sauce than Marcella Hazan’s Tomato Onion Butter Sauce. It is the most basic of recipes and pretty damn genius. This sauce is on heavy rotation at our home and is a delight with pasta alone but reaches new levels if you simmer and cook your meatballs directly in it. Pure magic! If you don’t have time to make meatballs AND sauce, my favorite store-bought sauce is Rao’s Tomato Basil or use anything you love!

You can choose to serve these meatballs with pasta, over some polenta, with some fresh or sautéed greens, or my favorite, with good grilled bread and lots of sauce on the side for dunking. Alternatively, you can eat them out of the fridge cold, like my husband does. All paths lead to epic, meaty perfection, and the comfort that you’ve been craving.

Most Requested Meatballs

Makes 18-22 meatballs