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!”
About 20 meatballs
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
- In a stand mixer bowl, combine meats.
- 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.
- 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.
- 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