Giorgio's Meatballs

Giorgio's Meatballs
Staff Writer
Delicatessan

This meatball recipe comes from Michael Ferraro of Delicatessen, and it was passed down from his father, who taught him how to make them at a very young age. When Ferraro joined the team at Delicatessen in 2008, he invited his father into the restaurant to give a lesson to the entire kitchen staff for how to perfect this sacred family recipe. When Ferraro makes meatballs, he soaks his breadcrumbs in a stock instead of milk.

Click here to read How to Make a Better Meatball

12
Servings
558
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5  Pounds  ground beef
  • cloves garlic, minced
  • eggs
  • 20  Cups  breadcrumbs
  • 1 1/4  Cup  Parmesan cheese
  • 1/4  bunch of parsley
  • 1/4  bunch of basil
  • 1/2  Cup  stock
  • 1/2  Cup  water
  • Salt and black pepper, to taste

Directions

Hand-mix all of the ingredients, making sure not to overmix. Wet your hands slightly and roll the meatballs into 2 ½-ounce balls

Lay the meatballs evenly on a baking sheet 1 inch apart and bake in a preheated 350 degree oven for 20 minutes.

Nutritional Facts

Total Fat
34g
49%
Saturated Fat
12g
50%
Cholesterol
174mg
58%
Carbohydrate, by difference
8g
6%
Protein
52g
100%
Vitamin A, RAE
52µg
7%
Vitamin B-12
6µg
100%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
73mg
7%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
21µg
5%
Iron, Fe
7mg
39%
Magnesium, Mg
54mg
17%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
500mg
71%
Selenium, Se
38µg
69%
Sodium, Na
416mg
28%
Water
129g
5%
Zinc, Zn
12mg
100%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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