This is my version of a classic Italian meatball recipe. The key is to use equal parts of ground beef and pork sausage, which imparts a really great, rich flavor.
If you have a fresh herb garden with the ingredients shown below, you’re in luck. Otherwise, there is nothing wrong with using storebought “fresh” or dry spices.
Use the cayenne pepper to make them as spicy as you like, and combine with your choice of pasta sauce.
1 pound lean ground chuck
1 pound mild ground Italian Sausage
2 eggs, beaten
1/3 cup buttermilk
2 tbs. Worchestershire sauce
1/4 stick salted butter, softened at room temperature
3/4 cup unseasoned bread crumbs
6 fresh basil leaves, minced
1/4 cup loose, fresh oregano leaves, minced
Handful of fresh celery leaves, minced
1/4 cup loose, fresh Italian flat-leaf parsley, minced
1/2 medium onion, finely chopped
1 tbs. beef base powder
2 tsp. garlic powder (not garlic salt)
1 tsp. salt, to taste
2 tsp. fresh-ground black pepper
Cayenne pepper flakes to taste
In a large mixing bowl, add the ground beef and Italian sausage. Add the rest of the ingredients and fold together using your hands until mixed well.
Working in batches, form into 1″ to 1.5″ diameter meatballs and fry in a large cast-iron skillet over medium heat until nicely browned. Remove and transfer the meatballs to a heavy, covered stock pot, kept warm in the oven at 180-F.
Prepare your choice of red sauce and add the meatballs during the last two hours of cooking.
Stir occasionally using care so you don’t break them.
Makes about 30 meatballs.