Perfect Meatballs

“A traditional Italian meatball, slow cooked in a basic Pomodoro Sauce (see "Perfect Pomodoro Sauce"). The idea is to make these as moist and as un-meatloaf tasting as possible. If the meat doesn't seem to "stick" together, add a few more breadcrumbs than whats called for. Slow cooking them in the sauce is the key”
3hrs 20mins
12 meatballs

Ingredients Nutrition


  1. Grate the onion, set aside (will include a lot of juice, or water).
  2. Mince the garlic very finely, put the salt and olive oil onto it, and with the back end of a chef's knife, work the garlic into a paste.
  3. ** Alternative, or if you don't know how to do this, just mince the garlic and onions as finely as you can.
  4. In a large bowl, add the meat, onion, garlic, egg, bread crumbs, parm cheese, basil, pesto, 3 tbsp olive oil, garlic powder, salt and pepper.
  5. Mix by hand just to combine - do not work it too much.
  6. Form into balls between the size of a golf ball and a large egg, not working the meat too much. Make as much as you can, about 11-12 and put on a plate.
  7. Heat the 4 tbsp olive oil on high heat in a saute pan.
  8. Brown the meatballs on all sides, about 2-3 minutes per side.
  9. Place the already prepared pomodoro sauce in a crock pot, or a large pot on the stove, and carefully add the meatballs.
  10. Cook for at least 3 hours on low (I cook mine for around 6 hours in a crock pot), stirring occasionally.

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