Rainy Day Recipe

Max’s Meatballs, Chef de Cuisine, TAVOLO

Dorchester, MA

The Meat

3 lbs. ground beef and 1 lb. ground veal

Herb Bouquet

1 sprig each thyme, rosemary and sage tied together with twine and set aside.

Vegetable mixture

1/2 white onion chopped

1/2 celery stalk, rinsed and chopped

1/2 carrot (medium size), peeled and chopped

1/2 cup leek, washed and chopped

1/4 head fennel, chopped

1 shallot, chopped

6 garlic cloves

1/2 C extra virgin olive oil

1 tsp chili flakes

1/3 C dry white wine

Place all the veggies in a food processor and ‘pulse’ until quite fine.  Place oil veggies, chili flakes and herb bouquet in a pot over medium heat, sweat for 10 minutes, stirring constantly. Deglaze pan with wine and cook until wine has almost completely evaporated. Toss bouquet and chill.


1 cup plain breadcrumb and approx.  3/4 cup milk

Mix with your hands until crumbs are moist.

The Rest

4 eggs, cracked and beaten

1 T Worcestershire sauce

2 T ketchup

3 T parmesan, grated

2 T chopped parsley

Salt and pepper to taste

In a big bowl combine, meat, veggies, crumbs, and ‘the rest’.   Mix by hand until well incorporated.  Over-mixing makes meatballs heavy.  Roll into whatever size you prefer.  Tavolo uses 1/4 lb. balls.   Roast them on a cookie sheet for 20-25 minutes in a 450 degree oven, or, cook them for a few hours in marinara sauce.  Serve with pasta, parmesan and chopped parsley.