Let’s talk about Sunday dinner. Family-style pasta dinners are never complete without homemade meatballs and involtini like beef braciole or pork spiedini. Serve this mighty, meaty trio to the delight of extended family and friends. Our 24-piece bundle offers enough variety to everyone’s taste (because we all have our favorite). Pan-sear to brown all sides in imported olive oil, and simmer away in your tomato sauce ragù until tender. Utterly delectable and generously sized, our meatballs, braciole, and spiedini are of the finest quality.
The Difference is Our Ingredients:
Beef Braciole (6 pieces) – Prepared from well-marbled USDA Prime top round beef selected by our butcher. Roulades are stuffed with a garlicky, Romano cheese filling.
Pork Spiedini (6 pieces) – Made with pork shoulder, always from fresh, papered butt roasts – never frozen or cryovaced. Filled with imported Romano cheese, Prosciutto di Parma, and Parsley.
Meatballs (12 pieces) – Our famous meatball mix includes pork, veal, and 85% lean ground round with subtle notes of red wine and parsley. Approximately 2” inches in diameter.
The Secret to Amazing Pasta Dinners:
Count on our products to supply the superhero flavor to ace your Sunday sauce! Braising meat al sugo was the secret to Nonna’s sauce. She made easy work of the project by orchestrating an assembly line of cousins to stuff, roll, and tie the beef and pork braciole. The few times we prematurely depleted her kitchen twine (to our great disappointment), Nonna would surprise us by magically finding black thread in her sewing box to finish the job!
Even without a full kitchen of helpers, we’ll help you reclaim your Sunday traditions. Our pork and beef braciole are pounded, rolled, and tied before shipping nationwide. Each order is packaged in smaller portions to be easily frozen and served at home. Our packaging allows you the flexibility to share with a neighbor, serve at smaller gatherings, or cook all at once when the cousins are in town visiting home and back at your table.
What Cut of Meat is Best for Braciole?
The best beef braciole are made from tender, well marbled cuts of beef filet. Our butcher starts with USDA Prime, top round beef filet which is pounded ¼ inch thin, stuffed, and rolled. The marbling helps the involtini di carne remain tender when braised in tomato sauce over low heat. Leaner cuts of beef may become tough during cooking.
For similar reasons, the best pork braciole is made from filets of pork shoulder. Our butcher uses the finest cuts of pork shoulder from fresh, papered butt roasts -- never frozen or cryovaced. Next, the resulting filets are pounded ¼ inch thin, stuffed, and rolled into involtini di maiale. Perfect for stewing, pork shoulder is more tender, more flavorful, and juicier than leaner cuts like pork tenderloin.
Braciole and Meatball Recipes
Just as easily served with pasta or without, give these recipes a try if you need some inspiration!
Involtini alla Milanese – Thaw frozen braciole and secure with toothpicks. On each toothpick, thread on a piece of bacon and one sage leaf. Lightly dust each braciola with flour. In a frying pan, melt butter and fry the meat rolls until browned on all sides. Next, lightly sprinkle them with salt to enhance the flavor profile. Add dry white wine and cook over moderate heat until it evaporates. Then, add boiling stock or water. Cover the pan and cook gently for about 20 minutes until tender. Serve over polenta or risotto.
Involtini di Maiale al Forno – To make oven-baked pork spiedini, first thaw the spiedini and impale on a skewer. Next, insert a slice of Italian bread soaked in water. Repeat this alternating pattern to finish the first kebab, and then complete the remaining skewers. Next, arrange on a baking sheet. Lightly brush with good olive oil and season to taste. Bake at 375°F for 30 minutes, or until the pork spiedini are browned and the bread is crisped. Serve hot from the oven.
Meatballs in Marsala Sauce – If you’re looking to serve meatballs without a tomato sauce, we recommend using the frying juices to produce a simple gravy. Deglaze the hot pan with dry marsala wine, then add butter and flour. Cook over a medium heat, and then whisk in beef broth. Next, increase the heat to boil the mixture until it thickens. Season to taste with fresh thyme, sage, or black pepper. If the gravy thickens too much, add water to thin it.
- 24 pieces per order (12 meatballs, 6 beef braciole, 6 pork spiedini)
- Portion flexible packaging:
- 2 packages of 6 meatballs each,
- 2 packages of 3 Beef braciole
- 2 Packages of 3 Pork Spiedini each
- Approximate meatball size: 2 inches in diameter
- Approximate braciole and spiedini dimensions
- Pounded thin to ¼ inch filets
- Rolled 4 - 5 inches long
- Rolled 1.5 inches in diameter
PORK, VEAL, BEEF GROUND ROUND, SALT, PEPPER, MINCED GARLIC, PARSLEY, BREAD CRUMB, RED WINE, EGG.
INGREDIENTS (BEEF BRACIOLE):
BEEF TOP ROUND, FILLING: (ROMANO CHEESE, SALT, PEPPER, GARLIC POWDER), SALT, PEPPER, GARLIC POWDER, ROMANO CHEESE, FRESH PARSLEY.
INGREDIENTS (PORK SPIEDINI):
PORK, FILLING: (PROSCIUTTO, ROMANO CHEESE, SPINACH, SALT, PEPPER, GARLIC POWDER), CHEESE, SALT, PEPPER, GARLIC POWER.