Lucky’s Luscious Meatballs

Lucky’s Luscious Meatballs
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The large quantity of chopped parsley—1 cup!—certainly gives the meatballs a toothsome herbal quality.

8
Servings
31
Calories Per Serving
Deliver Ingredients

Ingredients

For the seasoned stock

  • ½ cup chicken stock
  • ½ large sweet onion, such as Vidalia, finely chopped
  • 3 to 4 garlic cloves, minced
  • 1 cup flat-leaf parsley leaves, loosely packed, finely chopped

For the meatballs

  • ¾ pound ground beef (chuck about 80% lean)
  • ¾ pound ground pork
  • ½ cup plain dry bread crumbs
  • 4 large eggs, plus 2 egg yolks
  • 2 large onions chopped
  • ½ cup grated Parmigiano-Reggiano cheese
  • 2 or 3 pinches crushed red pepper flakes
  • 2 or 3 pinches Kosher salt Extra-virgin olive oil, for frying
  • 2 to 3 cups favorite marinara sauce

Directions

For the seasoned stock

Place all the ingredients in a mini food processor and purée. Set aside.

For the meatballs

Combine the ground meats, dry bread crumbs, eggs, egg yolks, onions, cheese, red pepper flakes, salt, and the puréed stock mixture in a large bowl and mix lightly with your hands just until the mixture is uniform; try not to overmix.

Form the mixture into 20 balls about the size of golf balls. Line them up on a sheet of waxed paper. Heat the marinara sauce in a roomy saucepan. Keep at a simmer.

In a large skillet over medium-high heat, heat about ½ inch of olive oil. Without crowding the skillet, brown the meatballs for about 10 minutes, turning them once. When they are browned to your liking, remove the meatballs from the oil using a slotted spoon and submerge them in the lightly bubbling marinara sauce. Simmer for 30 minutes, or just until the meatballs are cooked through and tender. Serve the meatballs with crusty garlic bread slices, or over spaghetti.

Nutritional Facts

Carbohydrate, by difference
5g
4%
Protein
2g
4%
Vitamin C, total ascorbic acid
48mg
64%
Calcium, Ca
33mg
3%
Iron, Fe
1mg
6%
Niacin
1mg
7%
Phosphorus, P
32mg
5%
Water
17g
1%

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.