Since we opened our first restaurant more than twenty years ago, our meatballs have caused quite a commotion on account of both their impressive size and their spectacular taste. As a result, many have tried to capture the essence of our star menu item at home. A quick search for “Buca di Beppo Meatballs” is likely to lead you to a whole lot of recipes written by spaghetti enthusiasts, Buca fanatics, professional chefs and others. It may also lead you to our star-studded Meatball Gallery but that’s another story. These enterprising recipe creators, however, are merely imitators. In their comments sections, you’ll see lively debates over whether or not their recipes yield true di Beppo meatballs. Today, so we can set the record straight, we’re posting that recipe. Right here. For all the world to see!
Why would we release this very flavorful and much sought after secret formula, you ask? Because our sit-down restaurants are all about family togetherness and we know nothing brings a family together quite like cooking at home! We hope you’ll try making this straight-from-the-source recipe in your own kitchen some time. You could even pick up a to-go pan of some real deal half pound meatballs and a hold a little taste test. Of course, the exact recipe calls for a whole lot of Buca marinara and we’re keeping that formula under wraps… for now.
Buca di Beppo’s Famous Meatball Recipe – Makes 6 Large Meatballs
1 ½ pounds ground chuck
¼ cup shredded parmesan cheese
½ cup bread crumbs (preferably Italian)
2 large eggs
6 cloves of garlic
1 teaspoon each of salt and pepper
8 ounces of water
32 ounces of authentic marinara sauce
Step 1: Preheat oven to 350º. In a mixing bowl, combine first 7 ingredients and mix thoroughly. Do not over mix – this will cause the meatballs to become tough. Divide into equal portions and shape into 6 meatballs. Place meatballs on a baking sheet sprayed with cooking spray. Bake until a dark brown crust forms, 13 to 15 minutes.
Step 2: Transfer meatballs to a Dutch oven. Combine marinara sauce and water, and pour over the meatballs. Cover the dish with aluminum foil and bake until meatballs are cooked through, 35 to 45 minutes. Place the meatballs on a platter. Skim the oil from the top of the marinara and ladle it over the meatballs.
Do all this and you should be able to enjoy a Buca-style meal in the comfort of your home! If it doesn’t turn out quite as you’d hoped, though, our doors are always open during dinnertime for dine-in and carry-out.