Chef D’s Famous Meatballs
by Donato Coluccio, Chef, Donato's Restaurant, Pittsburgh, Pennsylvania
- 1½ pounds Certified Piedmontese ground beef
- 2 eggs
- ⅓ cup freshly chopped flat leaf parsley
- 1 cup grated Pecorino, Romano, or Parmigiano-Reggiano cheese
- 2 tablespoons granulated garlic
- 3 slices stale white bread*
- Salt and pepper to taste
- Olive oil, as needed
*This recipe can be gluten-free by using cooked, pureed brown rice in place of the bread crumbs.
Soak the bread in enough water that the bread absorbs it. Add the beef and all other ingredients.
Mix until all ingredients are incorporated thoroughly, being careful not to over-mix the meatballs (which can make them tough). Roll a small meatball and fry in olive oil over medium heat; taste and adjust the salt, pepper, and garlic if needed. Roll the meat into whatever size meatballs you like. Try sautéing the meatballs in olive oil until the outside is nice and crispy and caramelized. Alternatively, the meatballs can be baked in a 350°F oven until cooked through.
Add the meatballs to your favorite sauce or enjoy them on their own or with spaghetti.
Pairing: An Italian red wine such as Montepulciano Selva de' Canoncici or I Fabbri Chianti Reserva Classico