Chris Ruggiero Makes the Best Damn Meatballs You’ll Ever Taste

Sep 4, 2020 | 3 comments


Prep Time– 25 minutes

Cook Time– Between 8 and 12 minutes

Total Time– 35 minutes

Servings– Feeds 8 people


  • 1 cup seasoned breadcrumbs
  • 12 stalks parsley
  • 1 head of garlic
  • 1 cup Pecorino Romano cheese
  • 2 eggs
  • 2-4 tbsp Lawry’s Seasoned Salt (depending on your taste)
  • 2 lb. triple meat chopped meat
  • 2 slices of bread (your choice)
  • 1 slab of mozzarella


Place chopped meat in a large bowl and mix in the 2 eggs. Throw in chopped parsley and garlic, mixing ingredients well. Sprinkle Lawry’s Seasoned Salt into meat mixture. Fill a bowl with water and soak bread for 1 minute, then squeeze bread to drain most of the water and put it in the meat mixture. Cut mozzarella into slices as shown in the video. Lastly, take your breadcrumbs and cheese making sure to mix all ingredients together evenly. Now the fun part! Take a piece of chopped meat the size of your palm and place one slice of mozzarella in the middle, then roll the meatball in your palms till you form a perfect ball. Place about 1 ½ inches of oil in frying pan and turn on medium heat. Fry meatballs for about 10 minutes till golden brown (they should be crispy). 


Prep Time– 10 minutes

Cook Time – 2 hours

Total Time– 2 hours 10 minutes

Servings– Feeds 8 people


  • 2 cans San Marzano tomatoes
  • 1 head of garlic
  • approx 2 tbsp salt
  • olive oil (enough to coat as directed)


Coat bottom of the pot with olive oil, then fry the garlic until golden brown on low heat. Add tomatoes and puree with a hand blender till totally smooth. Stir in salt and cover on medium heat, stirring every 20-30 minutes. If you like a thicker sauce then cook for 1 extra hour. 

Here’s the video…