Meat Balls

I have eenjoyed Italian Cuisine from a young age to this very day. It is one of my favorites. I love simple pasta dishes and the many different sauces including some home made meat balls. My grandmother passed on a recipe to me that I practiced many times in her large kitchen when getting ready for large family gatherings.



  1. Some of you may use all beef, but I often use 1 lb beef, and ½ lb each veal and pork. If using a combination, grind together so the mixture is well blended (your butcher should be able to do it for you).
  2. Soak the bread in a little milk, then squeeze out the moisture and shred the bread. Place the meat, eggs, bread, chives, parsley, butter and half the cheese; and the salt and pepper in a bowl, mix well.
  3. Roll the meat balls on wax paper to about 1½-inches in size.
  4. Combine salted pork and olive oil in a skillet and heat on medium. Add onions and garlic; and cook until brown. Add meat balls and brown evenly.
  5. Cover, and simmer slowly for 45 minutes.
  6. Add the Marinara sauce and bring to a boil. Place meat balls on heated platter and sprinkle remaining cheese on top and serve. Serve with your favorite pasta.

Serves: 4-6

Wine Pairing

Esser® Vineyards Merlot or Cabernet Sauvignon

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