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Rod's classic meatballs

Rodney Bowers shares his famous meatball recipe just for us. 



  • 3/4 cup breadcrumbs
  • 2lb. ground beef
  • 1 cup parmigiano reggiano
  • 1 large egg, slightly beaten
  • 1/2 teaspoon salt
  • Freshly ground pepper, to season
  • 5-6 dashes hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup milk
  • 3 tablespoons second press olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, smashed
  • 16 oz can organic tomatoes
  • 10 basil leaves, chopped
  • 1/4 cup flour (to dust meatballs with)


  1. Preheat oven to 400° F. 
  2. Combine ground beef, egg, salt, pepper, hot pepper sauce, Worcestershire sauce and half the cheese in a large bowl.
  3. Warm milk in a pot on low heat until it’s slightly warmer than the body temperature. Stir it into breadcrumbs, making a panade.
  4. Add panade to the meat mixture, combining well.
  5. Shape the mixture into half an inch to a three-quarter-inch ball. Place in fridge.
  6. In a deep pan or low pot saute onion and garlic in olive oil until translucent. Add tomatoes and basil. Simmer for five minutes.
  7. Remove meatballs from the fridge and dust them with flour. Shake off any excess.
  8. In a separate pan on medium-high heat, add olive oil and shallow fry meatballs until golden.
  9. Drain meatballs on paper towels. Add to sauce, cover pan and cook in the oven for 20 minutes. 
  10. Serve on a stick or as a slider with pesto and cheese. Enjoy! 

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