Vermicular | Italian Meatballs

Italian Meatballs

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
27 min
Cooking Steps

[MED] 2 min

[LOW] 10 min + 5 min

REST 10 min


½ lb ground beef and ½ lb ground pork
2 teaspoons kosher salt

Mixture A
½ cup (120 ml) milk, room temperature
¼ cup (25 g) breadcrumbs, soaked in milk
1 large egg, slightly beaten
1 clove garlic, minced
4 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley, finely chopped
½ teaspoon freshly ground black pepper
¼ teaspoon whole nutmeg, grated
½ teaspoon dried oregano

2 cups tomato sauce

Penne pasta, for serving

Torn basil

  1. In a large bowl, combine ground meat and salt and mix by hand.

  2. Add Mixture A and mix well until all ingredients are evenly combined. Form 8 small bite-sized meatballs (80 g each) and set aside on parchment paper.

  3. For the Sauce, simmer tomato sauce to a boil using [MED] heat, about 2 minutes. Add meatballs, cover and braise over [LOW] heat for 10 minutes.

  4. Turn the meatballs, cover and braise for another 5 minutes over [LOW] heat. Turn off and rest covered for 10 minutes.

  5. Serve with pasta, garnished with parmesan cheese and basil.

  • Soaking breadcrumbs in milk is the secret to making juicy and tender meatballs.

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Musui–Kamado with the Vermicular Cookbook.

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