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Meatballs
Recipe created by Cristina Ferrare

Meatballs
Cristina says the secret to moist and tender meatballs is to ask your butcher to grind a chuck roast for hamburger. Try them with Cristina's Silky Marinara Sauce.

Ingredients:
Makes 12 meatballs

  • 2 pounds ground chuck roast
  • 2 to 3 ounces sweet sausages
  • 1/2 white onion , cut into pieces
  • 1 stalk celery , cut into pieces
  • 1 small carrot , cut into pieces
  • 1/4 cup Italian parsley , chopped
  • 1 cup bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup Romano cheese
  • 2 slices white bread , crusts removed
  • 1/2 cup whole milk
  • 1 small garlic clove , pressed through a garlic press
  • 1/2 tsp. table salt
  • 1 egg , slightly beaten
  • 1/4 cup ketchup
Place the ground chuck in a large mixing bowl.

Remove casing from the sweet Italian sausages and add into the mixing bowl with the ground chuck. Discard the casings.

In a food processor, chop onions, celery, carrot and parsley until small. Add to the meat in the bowl. 

Add the next 9 ingredients to the bowl and using your hands, mix well until all of the ingredients are incorporated.

Form 12 meatballs, 4 ounces each. To help you gage the size, you can use a 1/4 cup dry measuring cup. Roll them in your hands to make smooth, round balls. 

Heat a large frying pan until hot. Add 1/4 cup of olive oil and heat for 30 seconds. Add the prepared meatballs. 

Using a metal spatula, gently turn the meatballs every 30 to 45 seconds until all sides are brown. 

Gently remove the meatballs and place them on a platter while you prepare the Silky Marinara Sauce.