Recipe: How To Make The Perfect Meatball

Chef Brandon from Mia's Italian Kitchen shares his recipe!

May 18, 2020
Mia's Italian Kitchen Meatball Recipe

(Photo by @dcfoodiestagram on Instagram and provided by Mia's Italian Kitchen)


Have you ever tried making meatballs at home and they never taste as good as they do in a restaurant? Well, we're going to change that today because Chef Brandon Whitestone is sharing his recipe for the amazing meatballs they have at Mia's Italian Kitchen! Don't forget, you can win a $50 gift card to Cafe TuTu Tango or Mia's Italian Kitchen all this week when you play "Kid Smarts" at 7:30 am!



MIA’S ALL-BEEF MEATBALL from Mia’s Italian Kitchen

Brandon Whitestone, Regional Executive Chef



2 lbs. ground beef (80/20 is best)

½ lb. ricotta cheese

5 large eggs, beaten

½ cup panko bread crumbs

2 teaspoons fresh oregano, chopped

¼ cup fresh parsley, chopped

1 ½ tablespoons kosher salt (or 2 tsp. Morton’s salt)

pinch of crushed red pepper flakes

1 teaspoon ground fennel seed

2 tablespoons garlic, minced

¼ lb. fresh mozzarella cheese, cut into four one-inch cubes



Preheat oven to 350 degrees.  If you have a convection oven, preheat to 300.

Combine everything but the mozzarella and beef in a bowl and mix until combined.

Add the mixture to the ground beef in a large bowl, and mix gently until everything is combined with the beef.  A few streaks of ricotta are OK!

Divide the beef mixture into four portions and gently form into spheres.  Using your thumb, press into the center to create a “pocket” and press a cube of the mozzarella inside.  Pinch the opening closed and roll rapidly in your hands to seal the meatball.

TIP: If the mixture is sticky, wet your hands with cold water before rolling.  You want a smooth uniform exterior.

Set the meatballs into a baking dish with at least 1.5” high sides.  An 8x8 brownie pan works well.

Cook for approximately 30 minutes, or until the internal temperature reaches 150 degrees.  Drain the fat.

Add a jar of your favorite tomato sauce to the pan with ½ cup of water, and cover with foil. 

Return to the oven and bake for 35 minutes.



Put the meatball in a bowl, pour ¼ cup of the sauce over the top, and garnish with grated parmesan and basil.  Serve with grilled or broiled garlic bread.