330 g fresh beef brisket
330 g beef ribeye
330g beef short ribs, bone-out
1/2 c. fresh parsley
1/4 c. fresh oregano
Extra-virgin olive oil (for cooking)
50g yellow onion, finely chopped
125g garlic, minced
10g fine salt
10g ground black pepper
125g Pecorino Romano cheese, freshly grated
150g fresh breadcrumbs
2 eggs, well-beaten
marinara or tomato based sauce
Grind together the brisket, ribeye, short ribs, parsley and oregano. Heat up a saute pan with extra-virgin olive oil. When the oil is hot and beginning to smoke, add onions, garlic, salt and pepper. Cook over medium flame for about 5 minutes or until the mixture is translucent. Remove from the pan and pour over the meat mixture in a large mixing bowl. Add the Pecorino Romano cheese and breadcrumbs. Add the well-beaten eggs over the mixture and get ready to blend together.
Get a stockpot with marinara sauce ready. For 30 meatballs, fill a 4-qt. stockpot halfway with marinara or your favorite tomato-based sauce. Place the pot over a low-medium flame and proceed with mixing the meatballs. The mixing method is very important. Form four-fingered "hooks" with your two hands and blend all the ingredients together as lightly as possible, keeping the meat mixture light and airy and not "packing" the meatball densely.
Using the mixture, form 30 meatballs, each weighing 50 g. Heat up a saute pan and coat the bottom of the pan generously with extra virgin olive oil.
Once the oil is hot, add the meatballs in as many batches as it takes, depending on the size of your pan. This step requires constant attention. You'll need to cook each meatball as if it has four sides, approximately 90 seconds per side or until a light-medium brown crust is formed.
As each meatball's crust is formed, transfer the meatball into the marinara-filled stockpot, which should be bubbling by now. After all of the meatballs are in the pot, watch as the pot comes to a simmer/boil and turn down the flame so that the sauce emits a bubble every couple of seconds.
The meatballs will be ready to serve and fully cooked after about one hour of braising, but you may want to cook them for two hours so that they almost fall apart under any type of pressure.
Serve right away or transfer to a plastic container; let the meatballs cool to room temperature, cover and store in the refrigerator for up to one week.