16 oz Parmigiano-Reggiano, block-cut
2 tbsp dried parsley, hand-crushed + palm-rubbed
12 oz Castelvetrano pepperoncini, drained 50%
10 oz Bianco DiNapoli roasted peppers, sliced thin
40 oz Rao’s marinara, undrained
1 cup water
1 tsp ‘nduja (spicy pork paste) (Nonna’s secret)
Fresh parsley (for garnish)
Instructions
Mix meatballs: Pat beef dry → chill bowl/hands. Combine beef + eggs + 1 tbsp pepperoncini juice + parsley + 1 cup Parmesan. Fold 8 strokes → rest 10 mins.
Roll: Form 1.5-inch balls → press thumb gently into top. Place on parchment-lined sheet.
Brown: Heat oil until shimmering. Sear meatballs 2-3 mins/side → cool 5 mins.
Simmer: In Dutch oven, combine marinara + peppers + pepperoncini + water + ‘nduja. Scrape ALL fond into sauce. Add meatballs + drippings → simmer 2 hours on low. Rest 10 mins off heat.
Serve: Scoop into pre-warmed bowls. Garnish with fresh parsley + extra Parmesan.
Notes
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