Bear’s Best Meatballs

By Barrie McCorkle
Published on: July 26, 2018

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Every time I go to an Italian restaurant I just have to try the meatballs. If the meatballs are good, the rest will be too. It’s almost an art to create a good meatball for both texture and flavor. This recipe does not disappoint. But don’t think you can skip out on the buffalo, that’s the secret ingredient that makes them special. I suggest forming the balls fairly big, I make mine around 2 ½ inches in diameter for a spectacular presentation even if there is only one on the plate.

 

1 lb. ground beef

1 lb. ground pork

1 lb. ground buffalo

2 cloves garlic

2 eggs

1 cup Romano cheese or mixed Italian blend

1 tbsp. fresh basil

1 tbsp. Italian seasoning

¼ cup red wine (the better the wine, the better the meatballs)

1 tsp. crushed red pepper

2 cups breadcrumbs (homemade sourdough are best but store bought work fine)

Salt & pepper to taste

Olive oil

 

Mix all ingredients except olive oil in a large bowl and mix together thoroughly. Form a large meatball that fits just inside of your hand, about 2 1/2” in diameter. Heat olive oil in a pan and sear outside of meatballs.

Place seared meatballs in your favorite pasta sauce, personally I like something with a kick like an arribiatta. Cook in sauce for 45 minutes on low/med heat. Serve with pasta, in a hoagie, or by themselves.

Barrie McCorkle

Barrie McCorkle

Barrie is a consumer electronics industry veteran with nearly 30 years of experience in the Audio, Video and Custom Installation community. He is Director of Supplier Programs at D-Tools, as well as the President of Bear Essentials, his executive life coaching firm.

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