Million Dollar Meatballs

Name: Million Dollar Meatballs (Elevated)
Total time: 2 h
Yield: 6
Cuisine: Italian
Ingredients: 1/3 lb Wagyu ground beef; 1/3 lb Berkshire pork; 1/3 lb Veal-ground; 1/4 cup Panko breadcrumbs; 1/4 cup Heavy cream; 1 Egg yolk; 3 cloves Garlic-minced; 2 tbsp Fresh parsley-finely chopped; 1 tbsp Fresh basil-finely chopped; 1 tsp Italian seasoning; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 tsp Truffle oil; 28 oz San Marzano crushed tomatoes; 1 cup Heavy cream; 1/2 cup Grated Parmigiano-Reggiano cheese; 4 cloves Garlic-minced; 1 tbsp Tomato paste; 1 tsp Sugar; 1 tsp Dried oregano; 1/4 tsp Red pepper flakes; 1 tbsp Butter-unsalted

⏱2h

👥6

🔥600 cal

Hard

🍽️Italian

Luxurious meatballs featuring a blend of premium meats, a touch of truffle, and a decadent cream sauce.

1/3 lb Wagyu ground beef

1/3 lb Berkshire pork

1/3 lb Veal-ground

1/4 cup Panko breadcrumbs

1/4 cup Heavy cream

See all 22 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥600 cal

Hard

🍽️Italian

Luxurious meatballs featuring a blend of premium meats, a touch of truffle, and a decadent cream sauce.

#meatballs #pasta #italian #gourmet #luxury

Instructions

In a large bowl, combine all Meatballs ingredients and mix gently until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
In a large pot or Dutch oven, melt Butter from Sauce ingredients. Sauté Garlic until fragrant. Add Tomato paste and cook for 1 minute.
Add remaining Sauce ingredients. Bring to a simmer over medium heat.
Gently add the meatballs to the Sauce. Reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
Serve hot over fresh pasta or with crusty bread. Garnish with extra Parmigiano-Reggiano cheese.

Ingredients

1/3 lb 150 g Wagyu ground beef
1/3 lb 150 g Berkshire pork
1/3 lb 150 g Veal-ground
1/4 cup 60 mL Panko breadcrumbs
1/4 cup 60 mL Heavy cream
1 1 Egg yolk
3 cloves 15 mL Garlic-minced
2 tbsp 30 mL Fresh parsley-finely chopped
1 tbsp 15 mL Fresh basil-finely chopped
1 tsp 5 mL Italian seasoning
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1/2 tsp 2.5 mL Truffle oil
28 oz 790 g San Marzano crushed tomatoes
1 cup 240 mL Heavy cream
1/2 cup 120 mL Grated Parmigiano-Reggiano cheese
4 cloves 20 mL Garlic-minced
1 tbsp 15 mL Tomato paste
1 tsp 5 mL Sugar
1 tsp 5 mL Dried oregano
1/4 tsp 1.25 mL Red pepper flakes
1 tbsp 15 mL Butter-unsalted

Equipment

Large bowl
Large pot or Dutch oven
Measuring cups and spoons

Instructions

In a large bowl, combine all Meatballs ingredients and mix gently until just combined. Do not overmix.
Roll the mixture into 1-inch meatballs.
In a large pot or Dutch oven, melt Butter from Sauce ingredients. Sauté Garlic until fragrant. Add Tomato paste and cook for 1 minute.
Add remaining Sauce ingredients. Bring to a simmer over medium heat.
Gently add the meatballs to the Sauce. Reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
Serve hot over fresh pasta or with crusty bread. Garnish with extra Parmigiano-Reggiano cheese.

Nutrition per serving

Calories 600

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Million Dollar Meatballs

Million Dollar Meatballs

Ratings & Reviews

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