4
1 rating

Buca di Beppo’s Famous Meatball Recipe

Do all this and you should be able to enjoy a Buca-style meal in the comfort of your home! If it doesn’t turn out quite as you’d hoped, though, our doors are always open during dinnertime for dine-in and carry-out.

 

This recipe is provided by Buca di Beppo.

Ingredients

  • 1 1/2 Pound ground chuck
  • 1/4 Cup shredded Parmigiano-Reggiano cheese
  • 1/2 Cup bread crumbs (preferably Italian)
  • 2 large eggs
  • 6 cloves of garlic
  • 1 Teaspoon each of salt and pepper
  • 8 Ounces water
  • 32 Ounces authentic marinara sauce

Directions

Preheat oven to 350 degrees F. In a mixing bowl, combine first 7 ingredients and mix thoroughly. Do not over mix – this will cause the meatballs to become tough. Divide into equal portions and shape into 6 meatballs. Place meatballs on a baking sheet sprayed with cooking spray. Bake until a dark brown crust forms, 13 to 15 minutes.

Transfer meatballs to a Dutch oven. Combine marinara sauce and water, and pour over the meatballs. Cover the dish with aluminum foil and bake until meatballs are cooked through, 35 to 45 minutes. Place the meatballs on a platter. Skim the oil from the top of the marinara and ladle it over the meatballs.

Nutritional Facts
Servings4
Calories Per Serving459
Total Fat17g26%
Sugar13gN/A
Saturated6g30%
Cholesterol212mg71%
Protein47g94%
Carbs29g10%
Vitamin A137µg15%
Vitamin B124µg70%
Vitamin B61mg74%
Vitamin C6mg10%
Vitamin D0.7µg0.2%
Vitamin E6mg30%
Vitamin K37µg46%
Calcium183mg18%
Fiber5g20%
Folate (food)52µgN/A
Folate equivalent (total)71µg18%
Folic acid11µgN/A
Iron7mg37%
Magnesium90mg23%
Monounsaturated7gN/A
Niacin (B3)18mg91%
Phosphorus559mg80%
Polyunsaturated3gN/A
Potassium1452mg41%
Riboflavin (B2)0.6mg37.2%
Sodium1268mg53%
Thiamin (B1)0.3mg22.8%
Trans0.5gN/A
Zinc10mg70%