NYC Restaurant Week & Classic Meatballs Recipe


I am a huge proponent of trying new foods and restaurants as often as possible. If you don't try new things, how will you know what you like?

Restaurant Week is the perfect time to try new restaurants for the first time, because you can get a great idea of what their menus have to offer. If you haven't been to Bocca di Bacco yet, or even if you have, join us for NYC Restaurant Week in the Theatre District from January 18th to February 5th for lunch or dinner! Choose from a wide array of items on the three-course menu - and of course, I recommend perusing the wine list for the perfect accompaniment. 

If you aren't in New York or can't make it, don't worry! I am bringing a little Bocca di Bacco to you this week. One of my favorite items on the Restaurant Week menu is our Polpette al Pomodoro, Classic Meatballs in a Tomato Sauce. See the recipe below for my favorite meatballs, and book for Restaurant Week today! Buon Appetito!




  • 1 pound veal
  • 1 pound ground sirloin, lean
  • 1 cup bread crumbs, Italian seasoning
  • 2 eggs
  • 1/2 cup freshly grated Parmesan Cheese
  • 1 garlic clove, minced
  • 3 scallions, sliced
  • 1 tablespoon fresh Italian flat leaf parsley, chopped
  • 3 slices of bread soaked in milk for at least 30 minutes. Then squeezed to drain excess liquid 
  • 1 cup tomato sauce


Mix together veal and ground sirloin. Finely chip three scallions and mix with chopped mint leaves and parsley. Add this to the meat mixture along with eggs, garlic and cheese. Add drained bread slices and additional Italian seasoning breadcrumbs. Add tomato sauce until desired consistency. 

Shape meatballs. You can either brown them in a samll amount of oil or, for a healthier twist, place meatballs on a greased baking sheet, and heat oven to 350 degrees. Bake for four minutes on each side then put some in sauce to simmer. Serve hot & enjoy!