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
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
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.