Uncle Tommy’s Meatballs

My brother Tommy was a chef in the United States coast guard for 5 years! He is our family chef and everyone goes crazy for his meatballs. These are the meatballs everyone in the family talks about. They are perfect for Sunday sauce or served on a roll.

This served twenty of us so adjust accordingly

Ingredients:

• 2 lbs ground beef

• 1½ lbs ground veal

• 1 lb sweet Italian sausage, casings removed

• 1 lb hot Italian sausage, casings removed

• 2 cups grated Parmesan cheese

• 4 eggs

• 2 cups plain breadcrumbs

• 1 bunch fresh parsley, finely minced

• ½ carrot, finely minced (adds subtle sweetness)

• 1 medium onion, finely minced

• 1 whole head of garlic, minced

• A few dashes Worcestershire sauce

• ¼ cup pesto (adds depth and herby richness)

• Salt, black pepper, and red pepper flakes, to taste

Instructions:

1. Preheat oven to 400°F (if baking) or get a skillet hot with a little olive oil (if pan-frying).

2. In a large mixing bowl, combine all the meats — ground beef, veal, and both sausages. Mix just enough to combine.

3. Add in the eggs, Parmesan, breadcrumbs, parsley, carrot, onion, and garlic. Work everything together gently with your hands — don’t overmix or the meatballs can get tough.

4. Pour in the Worcestershire sauce and pesto. Season generously with salt, black pepper, and red pepper flakes to your taste.

5. Roll the mixture into balls — about golf-ball size or bigger if you’re going for that hearty, old-school feel.

6. Cooking options:

• Bake: Place on a greased baking sheet and bake for 20–25 minutes, or until browned and cooked through.

• Pan-fry: Sear in a hot skillet with a little oil until browned on all sides, then finish in your sauce.

7. Optional: Simmer the meatballs in your favorite marinara for 30–45 minutes after cooking to let them soak up more flavor and get extra tender.