• Chef Pete

The Evolution of Pietro’s Special Meat Balls

This is the original meatball recipe created by Pietro Murdaca’s for his first restaurant in Vacaville. Grandpa Pietro opened that restaurant in 1957; and though the our meatballs have evolved slightly over time as another Murdaca Chef has prepared them, this recipe is truly one of the staples at our family table.

I thought it would be best to give you the original recipe for Grandpa Pietro’s Special Meat Balls. While we do serve meatballs at Pietro’s Trattoria, the ones that come out of the kitchen at our restaurant have undergone minor tweaks and modifications.

After all a recipe is really just guidelines, a base to begin creating. Please do as we have done at Pietro’s today, take the base and make it your own! You will never be disappointed.

Pietro’s Recipe For Special Meat Balls 7 Loaves Stale French Bread (soaked in water) 120 Eggs 3 Pounds Parmesan Cheese 15 Pounds Ground Chuck

30 Pounds Ground Pork 1 Pound Salt 3/4 Pound M.S.G. 1/2 Cup Garlic (or a little less) 1/2 Cup Black Pepper Bread Crumbs Sweet Basil to taste

Special Meat Ball Recipe (Divided By 7) Suitable for Family-Sized Groups 1 Loaf Stale French Bread

1/2 Pound Parmesan Cheese 17 eggs 2 Pounds, 2 ounces Ground Chuck 1/4 Cup Salt

4.25 Pounds Ground Pork 1/4 Cup M.S.G. 1/4 Cup Garlic (or a little less) 1/4 Cup Black Pepper Bread Crumbs Sweet Basil to taste


  1. Squeeze all water out of bread.

  2. Put in dough mixer, add eggs, parmesan cheese and bread crumbs (to firm). Mix for 5 minutes.

  3. Now add ground chuck, ground pork, and all spices.

  4. Mix for another 5 minutes.

  5. Remove from mixer.

  6. Roll into 2 oz. balls, roll in bread crumbs.

  7. Lay next to each other in greased sheets.

  8. Bake at 500 degrees for 45 minutes.

  9. Remove and refrigerate.

To download a printable version of the recipe, please click here.

I hope you have fun making these meatballs at home... just make sure you don’t burn them!

Always remember, quality ingredients mean quality product.


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