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Perfect Italian Meatballs

Chef Fabio Viviani

Cook Time:

25 minutes


8 meatballs


1  lb.  ground beef (90/10)

4  oz.  whole milk ricotta cheese

1  c.  Parmigiano-Reggiano cheese, grated

1  c.  panko bread crumbs

1  egg

2  garlic cloves, minced

2  shallots, minced

1  Tbsp.  extra virgin olive oil

•  salt & fresh cracked pepper to taste

•  fresh parsley for garnish


Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls.

Drop the meatballs into Fabio's tomato sauce (see recipe at left) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving. Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!
Nutritional Information
No Nutritional Information Available
Chef Fabio Viviani

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