Mom’s Meatballs

Serves 4 to 6

• 2 cups of crumbed leftover bread or Italian breadcrumbs  
• 2 tablespoons extra virgin olive oil
• 1 small white or yellow onion
• 4 ounces ground beef
• 6 ounces ground pork
• 2 eggs
• 1 cup chopped fresh parsley 
• 4 ounces dried or finely chopped fresh oregano 
• 4 ounces dried or finely chopped fresh basil
• 2 ounces dried or finely chopped fresh thyme
• 2 garlic cloves, minced
• 2 cups freshly grated Parmigiano-Reggiano
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon white pepper

PREPARATION: In a large bowl, gently combine all ingredients until fully mixed and roll into two-inch balls. Bake at 400 degrees for 15 minutes, flipping halfway through to ensure all sides brown evenly. Cook meatballs on stovetop in a simmering sauce for at least one hour. 

Chef Barry Honan’s journey from his hometown to Michelin-Starred kitchens.