The Best Italian Meatballs Recipe (Cafe Martorano Copycat)

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.

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.

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.