You Must Know
🔥 Meat must rest 10 mins—cutting too soon = dry bites
🌶️ Pepperoncini juice must be 1 tbsp—more = vinegar punch
🧀 Parmesan must be block-cut—pre-shredded = rubbery texture
💡 My #1 pro tip: Add 1 tsp ‘nduja (spicy pork paste) to meat—Nonna’s secret for “river depth”
“The winter I turned 10, I skipped the meatball rest. Nonna took one bite, set her fork down, and said, ‘Bambina, these meatballs are drowning. Go fix it.’ I’ve never rushed that step since.”
Serving & Storage
Serve: Hot with crusty bread for sopping (Amoroso’s only!). Never cold—chills mute the pepperoncini.
Storage: Store meatballs + sauce separately in airtight containers (up to 3 days).
Revive leftovers: Simmer 10 mins in chicken broth + extra Parmesan (no water—dilutes flavor). Tastes better day 2!
Ingredient Swaps That Won’t Break Tradition
Chuck beef
2 lbs chuck + 1 lb pork shoulder
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