Calabrian-Wisconsin Meatballs
These meatballs have not only stood the test of time, they’ve stood the test of grandson Warren’s meatball investigation, research, and methodical testing. Looking to recreate his grandma Louise’s meatball recipe perfectly, he collected all existing recipes, tested them repeatedly, and kept track of the results.
Fortunately, he was willing to share with me his final version of Grandma Louise’s meatballs. They are as perfect in texture as they are simple and comforting in flavor.
I recommend following his advice of using fresh bread (makes a difference!!), and also go for a high-quality, fresh ground meat with a high-fat content (20% at least).
This recipe isn’t bogged down with unnecessary ingredients. It packs a punch and leaves you wanting another. I can’t vouch for these more highly than by saying that my partner requested that this becomes our “go-to meatball”.
Click here to read more about Louise DeMark Litrenta’s life and her recipe.
Calabrian-Wisconsin Meatballs
Ingredients
- 4 cups bread, preferably Italian bread with the crusts removed
- 7 eggs
- 2 lbs ground beef
- 1 lb ground pork
- 4 cloves garlic, minced or microplaned
- 1/4 cup fresh parsley, finely chopped
- 3 cups grated pecorino romano, or other hard, salty Italian cheese (parmesan works nicely)
- 1 T salt (more or less to taste)
- Neutral tasting frying oil, as needed.
Instructions
- Take the bread, and either process in a food processor into bread crumbs, or tear with hands until it's in small pieces, no bigger than a 1/2". (If bread is quite soft, you might find it easier to tear into pieces.) Place finished bread crumbs or pieces into small bowl.
- In large bowl, whisk together eggs.
- Add rest of ingredients and bread into large bowl, and mix together thoroughly, using hands.
- Once you have a homogeneous mix, test for seasoning. Do this by either frying a tiny portion of the mix in a pan, or cooking in microwave. Check for salt level, and adjust accordingly.
- Roll into balls. Size the balls so you get approximately 25-30 balls per pound of meat (about 75 balls for this recipe). They should be about 1 1/2" across.
- Heat a frying pan to medium heat, and pour a shallow layer of oil. Working in batches, fry the meatballs until cooked through, about 8-12 minutes. If you'd like to test with a thermometer, internal temp should read 140 degrees.
- Remove from oil, and place on paper towel to drain.
- Meatballs can either be simmered in tomato sauce and served over spaghetti, or served "Warren-style," which is fresh out of the frying pan, with a side of bread and butter. Both are very delicious.