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Makes about 4 dozen meatballs Servings


  • 1 medium carrot, coarsely chopped
  • 2 stalk celery, coarsely chopped
  • 1 stalk medium onion, coarsely chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 2 pound large eggs, beaten
  • 1 teaspoon dried oregano
  • 2 cup bread crumbs
  • 1 tablespoon kosher salt
  • 4 quart marinara sauce


Baking Directions:

Preheat oven to 425 degrees F.

Combine the carrot, celery, and onion in a food processor, pulsing to make a fine-textured paste or pestata.

Scrape the pestata into a large bowl, and add the three meats, eggs, oregano, parsley, bread crumbs, and salt, mixing with your hands to combine well.

Roll the meat into golf- ball- sized balls, and place on baking sheets lined with parchment paper.

(You should get about forty- eight meatballs.)

Bake the meatballs until browned all over, about 18 to 20 minutes.

(They do not need to be entirely cooked through, because they will cook more in the Marinara sauce.)

Bring the four quarts of Marinara sauce to a boil, add I qt of water.

When the meatballs have finished baking, gently add them to the sauce and return to a simmer.

Simmer, shaking the pan periodically to move (but not break) the meatballs for 20-30 minutes Serve nice and hot with spaghetti, or garlic mashed potatoes, or make a meatball hero sandwich atop some crusty bread.

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