Meatballs Parthenon

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  • 1 pound Villari Brothers Ground Pork
  • 1 pound Ground Beef
  • 1/2 Cup Breadcrumbs
  • 1/2 Cup finely-grated Pecorino Romano Cheese
  • 3 Tablespoons Feta Cheese
  • 2 Eggs
  • 4 ounces of Lemon Zest
  • 1 Tablespoon Olive Oil
  • 1 Onion, finely diced
  • 1 Stalk Celery, finely diced
  • 1 Carrot, finely diced
  • 4 Cloves Garlic, finely chopped
  • 3 Bay Leaves
  • 3 28-ounce cans of Whole Peeled Roma Tomatoes


  1. Meatballs: In a mixing bowl add the Ground Pork and Beef, Eggs, a pinch of Salt, Breadcrumbs, Lemon Zest and Pecorino and Feta cheese. Mix until all ingredients are even throughout.
  2. Shape the meatball mixture into small round balls. Should make about 20 2-ounce meatballs.
  3. Place meatballs on a baking dish or ovenable sheet pan.
  4. Cook in 350º F oven for 15 minutes until almost done.
  5. Sauce: In a large pot add Olive Oil, Bay Leaves, and Diced Onion, Celery and Carrot. Cook on medium-high heat, stirring occasionally.
  6. Once the onion is transparent, add the Garlic and cook for 1 minute.
  7. Rough chop the Whole Peeled Tomatoes and add to pot with all of the juice, and add a pinch of Salt.
  8. When the sauce begins to boil, turn the heat down to a simmer and stir occasionally. After 10 minutes of simmering, cover the sauce for another 30 minutes and stir every 5-10 minutes.
  9. Add Meatballs to sauce and let stew in the sauce for 30 minutes or until ready to serve.
  10. Add Salt to taste.
  11. Serve alone or on pasta. Top with crumbled Feta Cheese.

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