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Giorgio's Meatballs


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.

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  • 5 Pounds ground beef
  • 8 cloves garlic, minced
  • 5 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


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.