Cooking with Ataxia

Italian Meatballs

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This beef bourguignon recipe is adapted from one by Julia Child. It’s a traditional French dish normally served during colder seasons.


  • 1/2 lb ground pork
  • 1lb ground beef
  • 10 large mushrooms
  • 1-2 yellow onions
  • 2 cans whole tomatoes (not diced)
  • 2 celery stalks
  • 3 cloves minced garlic
  • 1/2 bunch diced parsley
  • Tomato paste
  • Salt and pepper
  • Italian seasoning
  • Hot peppers (optional)
  • 2 bay leaves
  • Chicken stock (optional)



  • Prep: 30 min.
  • Cook: about 15 min.


  • Dice the vegetables.
  • In a large bowl place, the two ground meats. Add your spices 1 egg and then add the diced vegetable mix with your hands until evenly distributed. Then with one hand grab some of the mixture to make a golf ball-sized meatball. Squish the mixture back and forth in each hand. This ensures that the meatball will not fall apart. On the palm of one hand, place the mixture. With the other hand, slightly curved begin rolling the ball by rotating your hands in opposite directions. Until a nice tight ball is formed and place on a plate.
  • Repeat this until you have used up your mixture. Cover with cling film and place in the fridge for about an hour.
  • In a large deep frying pan. Place the butter and oil and heat it till the butter has full melted place the meatballs in the pan just enough so you can rotate them with tongs. Try not to move them too much you want the outside of the meatball fairly dark. Once they are done take them out and pile them on a plate.
  • Sprinkle some salt on the outside. These can be frozen or placed in a sauce or on a sub. I like to put them on a plate with spaghetti.

Chef’s Notes

Serve with spaghetti.

Recipe provided by

If you have any questions, please email Chef Troy Stewart at

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