Carla FINALLY Makes Meatballs

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I’ve made meatballs a thousand times and never once written down the recipe! It’s scary to commit to “the” official version and easier to riff and chalk failures up to experimentations and credit wins to magic and luck. But it was time to grow a pair of meatballs and optimize my method. These balls are exceptional for a few reasons: j'approve. I am over the moon for these balls and hope you love them too! Plus: low-prep marinara sauce that's delicious meat-free. xoxo

For the marinara
½ cup extra-virgin olive oil
1 large yellow or white onion, peeled and finely chopped, or grated on the large holes of a box grater
10 garlic cloves, thinly sliced
Kosher salt; freshly ground pepper
2 ounces red or white wine, optional
1 28-ounce can whole peeled tomatoes
1 15-ounce can whole peeled tomatoes
1 Parmigiano rind, optional

For the meatballs
1 pound ground chuck beef, 80/20%
1 pound ground pork
2 large eggs
½ cup grated Parmigiano, plus more for serving
⅓ cup panko breadcrumbs
¼ cup extra-virgin olive oil, divided, plus more for drizzling
Small handful parsley, finely chopped (about ¼ cup)
2 teaspoons Diamond kosher salt or 1 teaspoon Morton or fine salt, plus more as needed
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
Freshly ground pepper
Warm ciabatta, for serving

For the full written recipe and dozens more, head to Food Processing, my newsletter on Substack
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Director of Photography: Tim Racca
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Food Stylist: Cybelle Tondu
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Editor and Comic Genius: Meg Felling
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Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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#meatballs #bestballsever #carlascookingshow