Italian Meatballs - Tucci family recipe

If you are looking for a recipe for real Italian meatballs, this one just might be what you are looking for. For some reason, there seem to be quite a few searches online for "Stanley Tucci Meatballs." Stanley and I share the same grandparents, Stanley and Theresa Tucci, and this recipe is one that our entire family shares.

In Italy, stale bread is often used in the making of meatballs. Nothing goes to waste. Meatballs should be tender, not hard. The bread is the secret to that.

My passion for cooking comes from my mother and extended family. It seems like my generation has followed in the footsteps of our previous generations. My grandparents, Stanley and Theresa Tucci, were both wonderful gourmands. My mother, Rosalinda Tucci Rachiele, is an accomplished gourmet cook. Stanley's mother is an amazing cook and has a best-selling family cookbook called "Cucina & Famiglia." That cookbook has many of the Italian recipes that we grew up with. And the Tucci grandchildren are all accomplished cooks. My cousin, Pierre Ratte, is a wonderful cook. My sister, Lisa, makes the best eggplant parmesan any of us have ever tasted. My cousin Eric Tucci has owned restaurants and is considered a gourmet chef. And of course, my cousin Stanley, as many of you know, loves to cook. Cooking is my pastime on weekends.

My 14th birthday at our grandparents' house, 1967. That's me in the orange shirt with my arm around my cousin Stanley Tucci. The same kitchen where we all learned to cook. From the Rachiele family collection.

Tucci Polpette — Italian Meatballs (Serves 4)

Ingredients:

• 10 slices good-quality stale Italian bread (1" thick, unseeded)

• 1 lb ground beef chuck

• 2 tbsp chopped fresh parsley

• 5 large basil leaves, finely chopped

• 2 cloves garlic, finely chopped

• 1 large egg

• 5 tbsp grated pecorino Romano cheese

• Kosher salt and freshly ground black pepper

• 2 tbsp olive oil.

Instructions:

1. Dry bread slices uncovered for 3 days.

2. Soak dried bread in warm water for 5 minutes, then squeeze dry and remove crusts.

3. In a large bowl, mix beef, parsley, basil, garlic, egg, cheese, salt, and pepper.

4. Add the squeezed bread, mixing until just combined. Do not overwork the mixture.

5. Heat olive oil in a large skillet over medium-high heat.

6. Roll mixture into 1½" balls.

7. Cook in batches, turning to brown evenly, about 8 minutes.

8. Taste a test meatball and adjust seasoning if needed.

9. Serve hot over pasta, with crusty bread and plenty of extra sauce.

How I Actually Cook This Recipe (And Why the Kitchen Setup Matters)

When I make ragu and meatballs, I do not fool around. As you can see in the photos below, I had 4 large pots of ragu going and a massive batch of meatballs at the same time. I make huge batches and freeze them for use in the future. My mouth is literally salivating while writing this.

Here is what most people do not realize: the cooking is the fun part. The mess and the cleanup are what ruin the experience. That is exactly why I invented the workstation sink back in 2010. Every Rachiele sink is designed to keep your prep, cooking, and cleanup in one efficient space so your countertops stay clean and your kitchen stays organized, even during a big cooking day like this one.

My daughter-in-law and I prepared this entire meal together on our 60" dual-tier Paragon, dual-drain, single-bowl workstation sink. If you look closely at the photos, we even cooked the meatballs right on the sink, using the second multi-purpose grid as a base for the electric frying pan.

The best part? When we were finished, we simply rinsed and placed all of the accessories in the dishwasher, cleaned the electric frying pan, and wiped down the sink. We did not even have to clean the countertops. The cleanup of this huge meal took less than 10 minutes. In the past, cleanup after a meal like this was a dreaded chore.

Make Your Kitchen Work Like Mine

If you've ever wished for more space and less mess while cooking, a custom workstation sink could transform your kitchen.

See how I design mine for home chefs who love cooking just as much as eating here.

Making Ragu - Tucci Style!

How I Actually Cook This Recipe (And Why the Kitchen Setup Matters)

The process was fun!

Family fun - cooking together on a Rachiele workstation sink

For those of you who are visual, this is the recipe for the Tucci Family Meatballs

Why Home Cooks Love Workstation Sinks

Whether it is Italian meatballs, fresh pasta, or a Sunday roast, the right kitchen workflow makes all the difference. Here is what changes when you have a workstation sink designed around the way you actually cook:

• You prep ingredients without juggling counter space.

• Rinsing and draining happen right where you are working.

• Cleanup is faster, which means you enjoy the meal without dreading the mess.

• Your countertops stay clean throughout the entire process.

Every Rachiele sink is custom designed during a personal Zoom consultation with me. I will ask about how you cook, how your kitchen is laid out, and what frustrates you about your current sink. Then we build something that fits your life, not a one-size-fits-all box from a factory.

Ready to Cook Like This in Your Own Kitchen?

If you have ever wished for more space and less mess while cooking, I would love to show you what is possible.

Call me directly: 407-880-6903 (I answer 7 days a week)

Schedule a Complimentary Zoom Consultation—I will walk you through the design process and help you figure out the perfect sink for your kitchen.

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