Meatballs with Marinara

Total Time: 45 minutes
Servings: 200 2 oz meatballs
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  • 5 qts. Tribeca Oven Herb Focaccia small diced
  • 3 1/3 cup Buttermilk
  • 10 medium Yellow Onion finely minced
  • 20 oz. Parmesan finely shredded
  • 5 cup Flat leaf parsley minced
  • 12 cloves Garlic finely minced
  • 2 ½ cup Basil minced
  • 3 Tbsp. Oregano dried
  • 7 Tbsp. Kosher salt
  • 2 ½ tsp. Black pepper
  • 40 each Eggs beaten
  • 10 lbs. Ground beef 20-25% fat
  • 10 lbs. Ground pork 20-25% fat
  • As needed Marinara sauce


  • Soak the Tribeca Oven Herb Focaccia in buttermilk until bread is completely moist. Let stand for at least 10 minutes. Squeeze the bread to ensure that the bread is completely soaked and no dry spots remain.
  • Using a food processor, blend onions until finely minced and add entire contents to a bowl. Using a stand mixer with a paddle attachment, thoroughly blend the soaked bread, onions, parmesan, parsley, garlic, basil, oregano, salt, black pepper, red pepper flakes, and beaten eggs.
  • Mix in and combine half the beef and pork. To prevent over-mixed meatballs, mix in the rest of the meat by hand to create the meatball mixture. Form meatball mixture into about 2 ounce balls.
  • On an aluminum-lined sheet tray, bake meatballs at 500F for 10 minutes or until browned. Set aside. For service, heat marinara sauce to a simmer and then add meatballs. Simmer until meatballs are heated through and reads 165F on a thermometer.
  • Meanwhile, slice the Tribeca Oven Focaccia, brush with olive oil, and toast in the oven at 350F for 5 minutes or until toasted.
  • Serve with toasted Tribeca Oven Focaccia and freshly grated parmesan.

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