Pan-Fried Meatballs - The Flavor Upgrade You’ve Been Missing

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making Pan Fried Meatballs alla Robkes restaurant located in Northport, Long Island. I hope you enjoy it! PRODUCTS USED (affiliate links) Hedley & Bennet Apron: https://amzn.to/4hgBeqR Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast INGREDIENTS For the topping 1/4 cup (60ml) extra virgin olive oil 1 large onion - sliced 12 cloves garlic - chopped 2-3 large cherry peppers - chopped, seeds and stems removed 1/2 cup dry white wine 2 tablespoons red wine vinegar 1 cup (240ml) low-sodium chicken stock salt and pepper - to taste 2 tablespoons unsalted butter - cubed For The Meatballs 1 pound (454g) ground chuck 1 pound (454g) ground pork 3/4 cup(75g) plain breadcrumbs 1/2 cup (45g) grated Pecorino Romano 1/2 cup minced flat-leaf Italian parsley 2 large eggs - beaten 3 cloves garlic - paste 2 teaspoons Diamond Crystal Kosher salt 1/2 teaspoon black pepper 1/2 cup flour - for dusting olive oil - for frying VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.