The Best Italian Meatballs Recipe (Cafe Martorano Copycat)

5 from 2 votes

The Best Italian Meatballs Recipe (Cafe Martorano Copycat)

This is the best Italian meatballs recipe (Cafe Martorano copycat) you can make at home! Tender, flavorful meatballs just like the famous restaurant.

Prep Time1

Cook Time1

Total Time2

Course: Main Course

Cuisine: Italian

Keyword: beef, italian, marinara sauce, meatballs, pasta, pork, Tomato sauce, veal

Servings:

Calories: 626kcal

Author: Ali Mairet

Equipment

2 large bowls
rimmed 13 x 18-inch sheet pan
parchment paper
food scale
8 to 10-quart heavy-bottomed stock pot to simmer the meatballs
7-quart dutch oven for pan frying
thermometer
tongs
metal spatula

Ingredients

Meatballs

½ cup Italian parsley, finely chopped
1 pound Italian hoagie bread about 4 rolls
1 pound ground chuck
1 pound ground pork
1 pound ground veal
2 teaspoons Diamond Crystal kosher salt
1½ teaspoons ground black pepper
1½ teaspoons garlic powder
2 eggs, mixed well
½ cup Parmigiano Reggiano plus extra for serving
¼-½ cup unseasoned breadcrumbs
canola or vegetable oil for frying 1-inch depth in pot, about 2-3 cups
fresh basil to garnish

Marinara Sauce

½ cup olive oil
12 cloves fresh garlic, thinly sliced
½ teaspoon crushed red chili flakes
106 ounces canned whole peeled tomatoes San Marzano style
6 bay leaves
½ teaspoon Diamond Crystal kosher salt

Instructions

Mix The Meatballs (20 minutes)

Chop the parsley and set it aside.
Cut or tear the bread into ½-inch pieces. Soak the bread in a large bowl of water for 5 to 10 minutes. Squeeze as much water out of the bread and add it to a very large bowl.
Add the ground chuck, pork, veal, salt, pepper, and garlic powder to the bowl. Mix well with your hands.
Add the eggs, Parmigiano Reggiano, and parsley to the meat mixture. Mix by hand again until incorporated. It will be wet and sticky.
Add ¼ cup of dried breadcrumbs and mix. If the mixture is still too wet and sticky, making it hard to form or stay in a ball, add more dried breadcrumbs, 2 tablespoons at a time.
Using a scale, roll the meat mixture into 5-ounce balls, making 17 meatballs. Place the meatballs on a parchment-lined sheet pan. Place in the fridge to chill while making the sauce.

Make The Marinara Sauce (10 minutes)

Heat the olive oil in a large 10-quart heavy-bottom pot over medium heat.
Add the garlic slices to the oil. They should start sizzling. Stir frequently for 1-3 minutes until they just barely start to toast. Add the chili flakes. Turn the burner to low. Stir constantly for 30 seconds.
Add the whole peeled tomatoes and their juices by either hand-crushing each tomato into the pot or using a potato masher to crush the tomatoes. Dispose of any old basil leaves from the can.
Add the bay leaves and kosher salt to taste. Maintain a low simmer.

Cook The Meatballs (1 hour)

Preheat 1-inch of canola oil to 325℉ in a Dutch oven.
Brown the meatballs in batches by searing 5 to 6 at a time in the oil for 6-8 minutes, turning once. Do not overcrowd the pot. If the meatballs are sticking, you are trying to turn them too soon. Wait a minute or two, then try again. Monitor the oil temperature to maintain 325℉.
Place the meatballs in the pot of marinara sauce and simmer for 30 minutes. Do not let them boil.
Remove the bay leaves from the sauce when you see them. Keep warm up to 2-3 hours until ready to use. Garnish with torn basil and Parmigiano cheese before serving.

Video

Notes

This recipe makes 17 meatballs and makes enough sauce for 2 pounds of pasta.

If serving with spaghetti, coat the cooked pasta with some of the marinara sauce, then serve the sauce-coated meatballs over the top of the pasta and garnish with torn basil and Parmigiano Reggiano cheese before serving.

Make-Ahead Instructions:

Day Before Serving (choose one):

Roll meatballs and store covered on a sheet pan in the fridge. Fry and simmer at least 1 hour before serving.

Make the complete recipe, cool to room temperature, and refrigerate in the covered pot. Reheat over low heat, stirring occasionally, 45 minutes before serving.

Day of Serving: Make up to 4-5 hours ahead and keep warm at 180°F.

Storage Information:

Refrigerator: Store covered for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.

Freezer (up to 3 months):

Uncooked Meatballs: Freeze on a sheet pan, then transfer to a freezer bag. Thaw in fridge 1 day before frying.
Cooked With Sauce: Freeze in an airtight container. Thaw in fridge 1 day before reheating over low heat for 45 minutes.

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