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My Mother Gloria Corbo Stone’s Meatball Recipe



1/3 80% chuck 1/3 veal 1/3 pork (3lbs + roughly more chuck than veal & pork)

1 yellow and 1 red onion chopped

6 cloves of knife minced fresh garlic

Extra Virgin Olive Oil (EVO) 1/3 cup or enough to coat large sauce pan

Grated: Parmesan | Romano | Asiago

Italian style breadcrumbs (1 cup for each 1lb of meat)

6 large eggs (whipped)

Fresh parsley (1/4 cup)

Oregano | Basil | Thyme | Marjoram (1tsp each)

Kosher salt (2tsp)

Fresh ground black pepper (1tsp)

Water (3/4 cup)

9×11 Pyrex baking dish filled with water

Nonstick baking pan with elevated wire rack


Step 1/6

Preheat oven to 350 degrees and place 9×11 Pyrex baking dish filled with water on lowest rack.

Place ground meats, breadcrumbs, parsley, cheeses, salt, pepper, oregano, basil, thyme, marjoram,
whipped eggs and ¾ cup of water into large mixing bowl. Combine mix lightly with hands, don’t
compress tightly.

Step 2/6

Pour EVO into large skillet/saucepan bring to medium/high heat and add onions/garlic. Sauté
onions/garlic – onions should be soft and slightly brown. Allow sautéed onions/garlic to cool, pour
contents into large mixing bowl and work lightly but thoroughly into the meatball mix.

Step 3/6

Coat large, cooled skillet/saucepan with EVO. Using your hands form the mixture into 2+ inch meatballs
(mix should be somewhat wet if not add small amounts of water and remix lightly with hands) In batches carefully place the meatballs in the EVO coated skillet/saucepan.

Step 4/6

Fill but don’t crowd cold skillet/saucepan with meatballs then bring to medium-low heat, as oil begins to
cook meatballs very carefully with either tongs, spatula or a fork roll the meatballs in place so that they
brown evenly on all sides (about 10 minutes). With the meatball mix being somewhat wet gently
squeeze the meatballs with tongs to work out flat spots when rolling in place. Remove meatballs from
skillet/saucepan when they have light brown outer coating on all sides, place meatballs onto nonstick
baking pan with elevated wire rack. If more meatballs are needed to fill wire rack allow skillet/saucepan
to cool before mixing and/or adding additional meatballs (Do not add meatballs to heated/hot pan one
at a time) Always add meatballs to a cooled skillet/saucepan then apply heat for browning.

Step 5/6

Place baking sheet with meatballs into 350-degree oven for 30 to 40 minutes, at the 25 minute mark cut
open one of the meatballs for cook time inspection.

Step 6/6

Remove baking sheet from oven, allow to cool for 5 minutes, if needed roll cooked meatballs over paper
towel to remove excess fat/grease. At this point meatballs can be added to tomato sauce for serving or
placed into 1-gallon ziplok bags for freezer storage.



2 tablespoons Italian olive oil

1 large Spanish onion diced

4 large cloves of garlic minced

1 tablespoon coarse black pepper

3 cans of San Marzano Italian plum tomatoes

2 tablespoons of oregano

2 tablespoons mixed Italian herbs

1 can tomato paste


Sauté diced onions in olive oil until translucent

Add and sauté minced garlic (garlic has a lower burning point than onions) – DO NOT BURN THE GARLIC

Add black pepper and salt to taste (tomatoes are naturally salty, so be careful)

Add 3 cans of San Marzano tomatoes, including the juice

Add one can of tomato paste and equal amount of water using the empty tomato paste can

Add oregano and mixed Italian spices

Cook on low heat


Remove meatballs from the oven and place carefully in the sauce

Allow meatballs to cook in sauce for 20 minutes


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