Sunday, March 9, 2014

Carmine's Meatballs

We went snowshoeing with our friends last weekend and volunteered to make the first meal. We wanted something easy that would make useful leftovers so we decided to make pasta, meatballs, some garlic bread, and a marinara sauce.
When we went to New York I was introduced to Carmine's restaurant and ended up getting "Carmine's Family - Style Cookbook" for Christmas. One of their trademark items is their meatballs. I used their recipe as a guide for my own recipe and they turned out to be delicious. They were juicy, flavorful, and light despite being a cheese infused hunk of meat. 
My balls ended up being versatile; I used them with the pasta, in meatballs subs and meatball stuffed ravioli. They would be great on a meatball marinara pizza as well.
My recipe mixes up the ingredients from Carmine's recipe but maintains the techniques that infuse the flavor in the meat.

Notice my sweet "The Food on My Shirt" shirt. This made about 30 meatballs


  • 3 pounds ground beef
  • 4 spicy pork sausages (casings removed)
  • 4 large eggs
  • 1 cup Italian bread crumbs
  • 6 tbsp flat-leaf parsley
  • 4 tbsp fresh basil
  • 4 tbsp fresh rosemary
  • 2 tbsp fresh oregano
  • 2 tbsp salt
  • 5 cloves garlic
  • 1 tbsp ground black pepper
  • 6 slices sour dough bread or 4 diner buns
  • 2 cups butter milk
  • 2 cups grated romano cheese


If you have the time I suggest mixing the meat 24hrs in advance so the flavors have time to come together.

  1. In a medium bowl tear up the bread and soak it in the butter milk.
  2. In a large bowl mix the beef, pork, eggs, salt, bread crumbs, and cheese.
  3. In a stand mixer finely chop the herbs and garlic.
  4. Add the herbs and soaked bread and mix until evenly blended.
  5. Roll into balls and pan fry until golden on the outside (you don't need to cook them through if you plan on simmering them for a while in a marinara sauce).

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