Cook Time:
20 mins
Prep Time:
20 mins
Servings:
6-8
Chef notes
This was a staple of my grandmother's during the holiday season, especially for my grandparents' annual Christmas party. Every time I make this recipe, I'm transported right back to those celebrations, and it's always a crowd-pleaser that disappears every single time.
Technique tips: Soak the white bread in water just until softened, then squeeze out all the excess liquid; this keeps the meatballs incredibly tender. Use 80/20 ground beef for the perfect fat content and a moister meatball. Most importantly, don't overmix the meat mixture, or the meatballs will become dense.
Swap options: You can swap ground beef for a beef-pork blend for even richer flavor. You can also use grated Parmigiano-Reggiano in place of pecorino Romano.
