Total Time:
1 hr 30 min
30 min
1 hr

10 servings

  • 5 cups freshly grated bread crumbs (substitute unseasoned store-bought, but result will not be as good)
  • 2 cups grated Parmigiano-Reggiano or Pecorino Romano
  • 1 cup freshly chopped basil leaves
  • 1 cup freshly chopped parsley leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon kosher or sea salt
  • 1 tablespoon freshly ground or coarsely ground black pepper
  • 4 eggs
  • 1 cup whole milk
  • 4 tablespoons extra-virgin olive oil
  • 4 garlic cloves, crushed and finely chopped
  • 2 1/2 pounds ground beef
  • 2 1/2 pounds ground pork
  • 1 cup warm water
  • In a large bowl, combine the bread crumbs, cheese, basil, parsley, crushed red pepper, salt, and pepper. Mix well.

  • In a separate bowl, combine the eggs and milk. Beat until the yolks are broken and well incorporated with the milk. Refrigerate until ready to use.

  • Preheat a small fry pan on the stovetop on medium heat, and add the olive oil and garlic. Cook the garlic until it just begins to brown, around 3 to 4 minutes and remove from heat. Set aside at room temperature.

  • Add the ground meat to the bowl with the dry ingredients. Loosely mix the meat with the dry ingredients until slightly incorporated.

  • Add the milk and egg mixture, along with the warm water and the garlic. Combine until fully incorporated. The mixture should be loose but still able to maintain its form.

  • Preheat the oven to 350 degrees F.

  • Form the meatballs into 7 to 8-ounce portions, just bigger than a baseball but not as big as a softball, and put them into a 2-inch deep baking pan. Be sure the sides do not touch to ensure even cooking. Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes. Transfer the meatballs to a serving platter and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.8 8
Only rated because necessary to ask question... do you add the olive oil along with the garlic to the meatball mixture? Thanks. item not reviewed by moderator and published
Great meatballs and chicken parmigiana. My wife and her sister had other dishes that were very good. My sister-in-law's husband had the lasagna and said it was great. He and my wife had the mushroom soup and said it was the best they ever had. It was worth the 70 mile drive! item not reviewed by moderator and published
I'm no meatball queen but these were the best I've ever made! I left out the pepper flakes and fried them ....yum! item not reviewed by moderator and published
Had dinner at the 'Mulberry' this past week and had to try and duplicate that great meatball. I made this recipe exactly as is; they are the best meatballs I have ever made...although the meatballs at the restaurant are far better (in texture so not sure what I could have done different. Thanks Joe! and we will someday return to Mulberry's to try some more of the menu item not reviewed by moderator and published
one of the 2 greatest meatballs in town. part of the greatest lasagna in town, chicken parm, sliced meatball, pepperoni, who would have thunk it, omfg its great. item not reviewed by moderator and published
Really good meatballs - tender, juicy (Schwedy?). We didn't make them as large as suggested (baseball size!), but instead did more traditional. The only reason this was a 4 and not a 5 of out 5 was because they didn't crisp up. I guess I could have broiled them for last 5 minutes. item not reviewed by moderator and published
I made these in order to try to copy the lasagna made by them on the show. The meatballs turned out way better than the meatballs did, BTW. These were fully cooked and still moist when I pulled them out of the oven. I doubled the red pepper in it and I still couldn't detect really any heat so I may go to a tablespoon the next time I make these. item not reviewed by moderator and published
These meatballs have to be large to keep them at perfect moistness after they are done baking. We cut the breadcrumbs down 2 cups and added 1 less egg. The meal was excellent. I'll never make a plain meatball again item not reviewed by moderator and published
I would go with how fatty the ,meat your using is. I used 80/20 ground chuck and my ground pork was very lean. I buy minced garlic in quart jars because I go through it so fast. So I believe that I just skipped that step. Just click on the EPISODE title above-Homegrown and Homemade. Next airing is June 27th. Just check back, it airs pretty often. I am re-watching it because he makes a killer looking lasagna with the same meatballs among other things! Good luck! item not reviewed by moderator and published
P.S. I used the Chicago Metallic Meatball Baker. It can be found in the FN Store or on Amazon. I like my meatballs browned, not crispy fried. This keeps them from swimming in grease. The recipe doesn't tell you to cover the meatballs, but he did on the show! I did not cover mine... item not reviewed by moderator and published
"The meatballs turned out way better that the meatballs did" <--- Don't even know what you are trying to say. People need to read their comments before posting or don't post at all! item not reviewed by moderator and published
HungryHelper Pretty rude comment! Scott meant "The Meatballs turned out way better than the Lasagna did", did you even watch the show? Maybe you should learn how to read between the lines! item not reviewed by moderator and published

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