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Grandma’s MeatBalls

Grandma’s MeatBalls

degree-icon N/A
time-icon 15 minutes
time-icon ≈ 1 hour
time-icon N/A
time-icon 25-30 meatballs
time-icon 1-2 meatballs
diet-icon N/A
degree-icon N/A
time-icon 15 minutes
oven-icon ≈ 1 hour
snow-icon N/A
plate-icon 25-30 meatballs
dish-icon 1-2 meatballs
diet-icon N/A

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Grandma's MeatBalls
  • ½ cup/120 ml MagicalButter Coconut Oil, plus ⅓ cup/80 ml for cooking the meatballs
  • 1 pound/450 g 90% lean ground beef
  • 1 cup/240 ml Italian-style breadcrumbs
  • ½ pound/225 g 90% lean ground pork
  • ½ pound/225 g 90/10 fresh ground veal (or ground turkey)
  • ½ cup/120 g Pecorino Romano cheese, freshly grated
  • ½ cup/120 ml dry red wine (I use a Chianti or Merlot that I like to drink)
  • 2 tablespoons/30 ml dried Italian herbs
  • 2 tablespoons/30 ml salt
  • 1 tablespoon/15 ml dried basil
  • 1 tablespoon/15 ml granulated garlic
  • 1 teaspoon/5 ml freshly ground pepper
  • 6-8 large garlic cloves, minced
  • 2 eggs
  • 1 large onion, diced
  • 4-5 cups/945-1180 ml Mama’s Marinara Sauce

How To

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Grandma's MeatBalls
  • Place an extra large sauté pan on medium heat for about 45 seconds. Add ½ cup/120 ml of oil, and heat it for 45-60 seconds.
  • Add onion, salt, and pepper, and cook for 10 minutes, stirring occasionally; add garlic, and cook for 2 minutes, stirring constantly; add dry herbs, and cook for 1 minute, stirring constantly; then add ¼ cup/60 ml wine, and cook for 5 minutes. Remove the pan from heat, and set it aside to cool to room temperature.
  • In a large bowl, whisk the onion mixture, cheese and egg; then add the meat and breadcrumbs, and mix it in with your hands until everything is completely blended.
  • Portion the blend into ⅓ cup/80 ml-sized balls, and set them aside until your oil is hot.
  • Place an extra large sauté pan on medium heat for about 45 seconds. Add ⅓ cup/80 ml of oil, and heat for 45-60 seconds.
  • Slowly add meatballs one at a time, leaving 1-2 inches of space between them. Do not overcrowd the pan, or you could end up boiling your meatballs. Ouch!
  • Cook until the meatballs are a rich, golden brown, turning them regularly to prevent them from burning. Set those aside, and repeat the cooking process with the remaining meatballs.
  • Add the rest of the wine to deglaze the pan, stirring the yummy leftover bits of meat and juice. Then add Mama’s Marinara Sauce, give a quick stir, and carefully place the meatballs into the sauce; cook them for 30 minutes, stirring occasionally.
  • Add fresh basil, cook your Grandma’s Balls of Meat for another 15 minutes, serve, and enjoy!