Sasto Family Meatballs
Every Italian family has their own version of meatballs. Chef Joe is sharing his secret family recipe – the perfect combination of cheesy, meaty goodness, these meatballs are fall apart tender. Use this recipe for fine-dining cooking techniques to ensure that your balls turn out the best they can be!
Tasty Team
80% would make again
Total Time
55 minutes
55 min
Prep Time
25 minutes
25 min
Cook Time
30 minutes
30 min
Total Time
55 minutes
55 min
Prep Time
25 minutes
25 min
Cook Time
30 minutes
30 min
Ingredients
for 25 servings
- 1 lb ground pork (455 g)
- 2 lb ground beef (910 g)
- 1 cup ricotta cheese (250 g)
- 1 cup parmigiano reggiano (125 g)
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon calabrian chile paste
- 1 egg, whisked
- 1 lb ground salumi trimmings (455 g), (mortadella, proscuitto etc.)
- 5 tablespoons olive oil
- marinara sauce
- salt and pepper, to taste
Nutrition Info
- Calories 260
- Fat 19g
- Carbs 0g
- Fiber 0g
- Sugar 0g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Combine all ingredients in a bowl and mix by hand, be sure not to overpack or overmix.
- Form into balls carefully and don’t press too tightly. Balls should be round and smooth, not rough around the edges.
- Add olive oil into a pan over medium heat and fry both sides of the balls.
- Bring a pot of marinara to a simmer. Turn off the heat and plunge the balls into the sauce.
- Allow the balls to hang out and finish cooking for 20 minutes.
- Cover with cheese and sauce and enjoy!
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