Follow these steps for perfect results
Ground Chuck
Bread Crumbs
moistened
Water
Garlic Clove
chopped extra fine
Romano Cheese
Salt
Pepper
Eggs
Celery Leaves
chopped
Oil
Moisten bread crumbs with water in a bowl.
In a large bowl, combine ground chuck, moistened bread crumbs, garlic, Romano cheese, salt, pepper, eggs, and celery leaves.
Mix the ingredients loosely until just combined.
Shape the mixture into golf ball-sized meatballs.
Heat oil in a large skillet over medium-high heat.
Fry the meatballs in batches until browned on all sides and cooked through.
Reserve the drippings for making Italian sauce.
Expert advice for the best results
Soak bread crumbs in milk instead of water for extra moisture.
Do not overmix the meat mixture for best texture.
Fry meatballs in batches to avoid overcrowding the pan.
Everything you need to know before you start
15 mins
Meatballs can be made ahead and refrigerated.
Serve meatballs on a bed of pasta with marinara sauce. Garnish with fresh basil.
Serve with spaghetti and marinara sauce.
Serve in a crusty roll as a meatball sub.
Pairs well with Italian flavors.
Discover the story behind this recipe
A staple in Italian-American cuisine, often served during family gatherings.
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