Recipes

Indaco Meatballs

Meatballs
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Channel authentic Italian flavors into your kitchen with Indaco’s meatball recipe. While chef Mark Bolchoz serves them nightly at the Charleston-based restaurant, he loves them during the holidays.

He writes, “For me, the perfect meatball is two bites, seared in the oven and braised in a simple basil, garlic, and tomato gravy. But what I love about this recipe, especially for the holidays, is it can be dealer’s choice—adjust the size to make little, tiny guys to go on toothpicks for a fancy cocktail party or slightly larger for hawaiian slider rolls for when the whole family gets together!”

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yields

About 20 meatballs

    Ingredients
  • 3 1/2 pounds beef
  • 3 1/2 pounds pork
  • 3 1/2 cups breadcrumbs
  • 2 1/2 cups whole milk
  • 2 cups heavy cream
  • 3/4 cup ketchup (tomato paste)
  • 1/4 cup Worcestershire
  • 1/2 bunch parsley
  • 5 rosemary sprigs, chopped
  • 5 oregano sprigs, chopped
  • 4 cups parmesan
  • 10 cloves garlic, finely minced
  • 1/2 cup salt
  • 3 tablespoons black pepper
steps
  1. In a stand mixer bowl, combine meats.
  2. In a medium bowl, mix remaining ingredients and then add to the meat mixture. Mix together on lowest speed for no more than 2 minutes.
  3. Make tester ball (about 2 ounces), cook through in a sauté pan over medium heat. Taste, adjust mixture’s seasonings as necessary, then mix for another 2 minutes if needed.
  4. In a large sauté pan, heat oil over medium-high heat. Once shimmering, add the meatballs, being careful not to crowd the pan. Sear the bottom, about 2 minutes. Flip and sear the other side until browned, about two minutes. Lower the heat to medium to finish cooking all the way through, about 15 minutes.
  • Created by chef Mark Bolchoz of Indaco, Charleston

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