Dom DeLuise was a famous actor and comedian, but he also loved to cook. One of his most well-known family recipes is his mother’s Italian meatballs. These meatballs are soft, juicy, and full of flavor. They taste warm and comforting, like a homemade meal shared with family.
This Dom DeLuise meatball recipe shows you how to make Dom DeLuise-style meatballs step by step. It uses simple ingredients that are easy to find. The method is also easy to follow, even if you are new to cooking.
These meatballs are tender on the inside and rich in flavor. This is a classic Italian American dish that many people still enjoy today.
Table of Contents
Key Takeaways
- Soft and Juicy Meatballs: Soaking old bread in milk helps keep the meatballs soft and juicy. This step stops them from drying out while they cook.
- Good Meat Mix: In this Dom DeLuise meatball recipe, I use ground beef and ground veal instead of pork. This gives the meatballs great taste and a soft texture. Beef adds strong flavor, and veal keeps the meatballs tender.
- Traditional Italian Method: First, lightly brown the meatballs in olive oil. Then cook them slowly in tomato sauce. This helps them cook evenly and stay soft inside.
- Easy to Serve: You can serve these meatballs with spaghetti or any pasta you like. You can also eat them on their own with bread or a salad. Leftovers taste good the next day and freeze well.
- Beginner Friendly: This Dom DeLuise meatball recipe uses simple ingredients and easy steps. Even if you have never made meatballs before, you can follow this recipe with confidence and get great results.
Why you will love these Dom Deluise-style Meatballs
There are many reasons to enjoy this recipe. These meatballs turn out soft and tender every time. Soaked bread and eggs help keep them moist, so they never feel hard or dry. The flavor is warm and comforting, with garlic, Parmesan cheese, and parsley mixed into the meat. When the meatballs cook in tomato sauce, they soak up even more flavor. This recipe comes from Dom DeLuise’s family and reflects a classic Italian American style of cooking.
Another great thing about this recipe is how easy it is to make. You do not need special tools or advanced cooking skills. Mixing the meat and shaping the meatballs is simple and can be fun to do with family. As the meatballs cook, the smell fills the kitchen and makes everyone hungry.
You can serve these meatballs with pasta, in sandwiches, or on their own with sauce. Leftovers keep well and are perfect for another meal later.
Recipe for Dom DeLuise Meatball
Dom DeLuise Meatball Recipe
4
servings30
minutes1
hour600
kcal1
hour30
minutesKeep the screen of your device on
Ingredients
1/2 pound ground beef
1/2 pound ground veal
1 cup day-old bread
1 cup whole milk
2 large eggs
1 cup grated Parmesan cheese
3 tablespoons fresh parsley
3 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
4 cups tomato sauce
How to Make Dom DeLuise Style Meatballs
- Soak the Bread in Milk
Place about 1 cup of day-old bread pieces into a bowl. Pour 1 cup of whole milk over the bread. Let it sit for about 5 minutes so the bread can soak up the milk. Once the bread is very soft, use a fork to mash it until it looks like a thick paste. This mixture helps stop the meatballs from drying out while they cook. Set it aside for later. - Combine the Ground Meats
Put the ground beef and ground veal into a large bowl. Use clean hands or a spoon to gently mix them. Try not to press or squeeze the meat too much. You just want the beef and veal mixed evenly so every meatball has good flavor and stays tender. - Add Eggs, Cheese, Garlic, and Seasonings
Add the soaked bread mixture to the bowl with the meat. Then add the eggs, grated Parmesan cheese, minced garlic, and chopped parsley. Sprinkle in the salt and black pepper. These ingredients help hold the meatballs together and give them great flavor. The eggs help bind everything, the cheese adds richness, and the garlic and parsley add a classic Italian taste. - Mix Gently by Hand
Use your hands to gently mix everything together. Mix only until all the ingredients are combined. Do not overmix. If you squeeze or mix too much, the meatballs can turn out tough. The mixture should feel soft and slightly sticky but still easy to shape. - Shape the Meatballs
Lightly oil your hands or wet them with water to keep the meat from sticking. Scoop out some of the mixture and gently roll it between your palms. Make meatballs about 1½ inches wide, about the size of a golf ball. Try to keep them all the same size so they cook evenly. Place the shaped meatballs on a plate or baking sheet. - Brown the Meatballs in Olive Oil
Heat 3 tablespoons of olive oil in a large pan over medium heat. When the oil is hot, carefully place the meatballs into the pan. Do not crowd the pan. Cook them in batches if needed. Let the meatballs cook for about 2 minutes before turning them so they can brown. Gently turn them to brown all sides. This step adds flavor and color. You do not need to cook them all the way through yet. Once browned, move the meatballs to a plate.
You can also bake the meatballs if you prefer. Place them on a baking sheet and bake at 350°F for about 25 to 30 minutes until lightly browned. - Simmer the Meatballs in Tomato Sauce
Heat about 4 cups of tomato sauce in a large pot over low heat. Carefully place the browned meatballs into the sauce. Cover the pot slightly and let them simmer on low heat for 45 minutes to 1 hour. Stir very gently once or twice so the meatballs do not stick. As they cook, the meatballs soak up the sauce, and the sauce becomes richer from the meat. When done, the meatballs will be tender and full of flavor. They are now ready to serve.
Recipe Video
How to Tell When Meatballs Are Done
There are a few easy ways to know when your meatballs are ready to eat. The first way is by time. If they have simmered in the sauce for about 1 hour, they are most likely done. For extra safety, you can check one meatball.
Carefully lift a meatball out of the sauce with a spoon. Cut it in half. The inside should be fully cooked and no longer pink. If you still see pink or red meat in the center, the meatballs need more time to cook.
You can also use a food thermometer. Place it in the center of a meatball. The temperature should be between 160°F and 165°F. This means the meat and eggs are fully cooked and safe to eat.
You can also check the texture. Cooked meatballs feel firm but not hard. When you press one gently with a spoon, it should spring back a little and hold its shape. Meatballs that are done may also float a bit more in the sauce. The smell is another clue. The raw meat smell disappears and turns into a rich, savory aroma. When you notice these signs, your meatballs are cooked and ready to serve.
Serving Dom DeLuise Meatballs
Serving with Pasta
The most common way to serve these meatballs is with pasta. Spaghetti is a popular choice, but you can use any pasta you like. Cook the pasta as directed on the package. Add some tomato sauce to the drained pasta and mix gently. Place two or three meatballs on top and spoon extra sauce over them. You can finish with grated Parmesan cheese and a little fresh parsley or basil if you want. Garlic bread is a great side for dipping into the sauce.
Serving as a Main Dish
You can also serve the meatballs without pasta. Place three or four meatballs in a bowl and cover them with sauce. Serve with crusty bread and a simple salad or cooked vegetables on the side.
Leftover meatballs are great for sandwiches. Put warm meatballs into a toasted roll, add sauce, and top with mozzarella or provolone cheese. Melt the cheese for a hot and filling meal.
Storage and Reheating
If you have leftover meatballs, that is a good thing. These meatballs store well and are easy to reheat.
Refrigerating Leftover Meatballs
Let the meatballs cool for a short time before storing them. Do not put very hot meatballs straight into the refrigerator, because this can warm the fridge and create moisture. When the meatballs and sauce feel warm or cool, place them in an airtight container.
It is best to store the meatballs in the sauce. The sauce keeps them moist and full of flavor. Close the container tightly so other food smells do not get in. In the refrigerator, cooked meatballs stay good for about 3 to 4 days. Only reheat the amount you plan to eat and keep the rest cold.
Freezing Cooked Meatballs
These meatballs freeze very well and are great for future meals. You can freeze them with sauce or without sauce. If freezing without sauce, let the cooked meatballs cool completely. Place them on a plate or baking sheet in one layer. Put them in the freezer for about 1 hour, so they harden slightly and do not stick together. Then move them to freezer-safe bags or containers. Press out as much air as possible.
You can freeze the sauce in a separate container if you want. Always label the containers with the date. Frozen meatballs taste best when used within 2 to 3 months.
You can also freeze meatballs already covered in sauce. Place a few meatballs with sauce into freezer containers in meal-sized portions. This makes dinner faster on busy days.
Reheating Without Drying
The best way to reheat meatballs is on the stove. Place the meatballs and sauce in a pot over low heat. Warm them slowly and stir gently once in a while. If the sauce becomes too thick, add a little water or more sauce. Slow heating helps keep the meatballs soft and juicy.
You can also use a microwave for small portions. Put a few meatballs with sauce in a microwave-safe bowl. Cover the bowl to keep moisture inside. Heat for about 1 minute at a time, stirring the sauce and turning the meatballs between rounds. This helps them heat evenly.
If the meatballs are frozen, thaw them first if you can. Then reheat them the same way as refrigerated meatballs. If reheating straight from frozen, use low heat and keep the pot covered. Always make sure the meatballs are hot all the way through before serving. When reheated properly, they will still be moist and delicious.
Common Mistakes to Avoid
Even though this recipe is simple, a few small mistakes can affect how your meatballs turn out. Here are some common problems to watch for and easy ways to avoid them when making Dom DeLuise-style meatballs.
- Mixing the Meat Too Much: Mixing the meat too hard or for too long can make the meatballs heavy and tough. Mix only until everything comes together. Using a gentle touch helps keep the meatballs soft and tender.
- Skipping the Bread and Milk Step: Do not skip soaking the bread in milk. This step helps keep the meatballs moist. Using dry breadcrumbs without soaking can make the meatballs dry and hard. The soft bread mixture makes a big difference.
- Not Adding Enough Seasoning: Meatballs need enough salt and pepper to taste good. If you add too little, they can turn out bland. Remember that the seasoning spreads through a lot of meat. If you are unsure, cook a small piece of the mixture and taste it before shaping all the meatballs.
- Cooking on Heat That Is Too High: If the pan is too hot, the outside of the meatballs can burn before the inside cooks. Use medium heat when browning. When simmering in sauce, keep the heat low. Fast boiling can make the meatballs fall apart or turn tough.
- Crowding the Pan: Putting too many meatballs in the pan at once stops them from browning well. They can also be harder to turn. Cook the meatballs in batches, so each one has space.
- Making Meatballs Too Big: Very large meatballs take longer to cook and may stay raw in the center. Medium-sized meatballs, about 1½ inches wide, cook more evenly. If you make larger ones, be ready to cook them longer and more gently.
FAQs
What are the best ingredients to put in meatballs?
The best ingredients to make meatballs are ground meats, eggs, soaked bread, milk, cheese, garlic, fresh herbs, salt, and pepper. Ground beef adds flavor, veal adds tenderness, eggs bind everything together, and bread soaked in milk keeps the meatballs moist. Parmesan cheese, garlic, and parsley give classic Italian flavor.
Did Dom DeLuise fry or bake his meatballs?
Dom DeLuise fried his meatballs first in olive oil. He browned them in a pan, then finished cooking them by simmering them in tomato sauce. This method adds flavor and keeps the meatballs soft inside.
Can Dom DeLuise’s meatballs be made ahead of time?
Yes, you can make them ahead of time. You can prepare and cook the meatballs, then store them in the refrigerator for up to 3 to 4 days. They also freeze well and can be reheated later in a sauce.
Why are Dom DeLuise’s meatballs so tender?
They are tender because of the milk-soaked bread, gentle mixing, and slow simmering in the sauce. The bread holds moisture, overmixing is avoided, and the long simmer allows the meatballs to cook slowly without drying out.
