By Daniel Holzman and Michael Chernow of The Meatball Shop


1 ¾ lb 80% lean ground beef ½ lb mortadella, minced1 carrot minced1 stalk celery, minced1 Tbsp chopped fresh oregano (or 1 tsp. dried)¼ cup bunch parsley, chopped2 tsp salt1 tsp ground black pepper¼ cup heavy cream2 Tbsp tomato paste1 cup bread crumbs2 eggs2 Tbsp olive oil1 small onion, minced


  1. Preheat the oven to 450 deg. F.
  2. Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
  3. Drizzle the olive oil into a large baking dish (9x13) making sure to evenly coat the entire surface, use your hand to help spread the oil.
  4. Roll the mixture into round, golf ball sized meatballs making sure to pack the meat firmly.
  5. Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.
  6. Roast until firm and cooked through, about 20 minutes.
  7. Allow the meatballs to cool for five minutes before removing from the tray.

Pairs with Clos du Bois North Coast Cabernet Sauvignon.

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Tags: Dinner, Beef, Meat, Carrot, Italian

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