Nonna's Meatballs

Mimmo's favorite meatball recipe comes from his Nonna, who brought her own book of handwritten recipes over from Naples when she moved to the U.S. in the 1960s.

  • Yield: 10-12 meatballs
  • Prep Time: 10 min
  • Cook Time: 15 min


225g (1/2 pound) ground beef
225g (1/2 pound) ground pork
60g (approx. 3/4 cup) Parmigiana Reggiano, grated
5g (1 tablespoon) parsley, chopped
5g (1 tablespoon) basil, chopped
Salt and pepper, to taste
2 eggs
2 slices white bread (crusts removed)
Heavy cream (enough for dredging)


  1. In a mixing bowl, add both meats, grated cheese, parsley, basil, garlic, salt, pepper, and eggs.  
  2. In a separate bowl, dredge the white bread in the heavy cream for 1-2 seconds, then add it to the meat mixture and mix until well combined.  
  3. Heat Olitalia Extra Virgin Olive Oil in a frying pan on medium heat (there should be enough olive oil to come halfway up the meatball when frying).
  4. Scale your meatballs to between 40-50g, roll them tight, and place them in the frying pan. Cook them for two minutes, then flip to get a nice crust. Reduce heat to medium-low and cook for 10-12 minutes. 
  5. Line a sheet pan with paper towels, and place the cooked meatballs on top to absorb any extra olive oil. 
  6. For an extra pop of flavor, sprinkle some sea salt on top. 
  7. Serve the meatballs by themselves, with pasta, or with Ciao Marinara Sauce or Ciao Traditional Marinara Sauce.


  • If you want to slow cook these meatballs in a tomato sauce, add a drizzle of olive oil to a frying pan, set the flame to medium-high, and brown the meatballs for about 2-3 minutes. Then, add them to a pot of Ciao Marinara Sauce or Ciao Traditional Marinara Sauce and slow-cook them until they are fully cooked inside.

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.