An Heirloom Recipe

The Ippolito family shares grandpa's meatball recipe, made with love

Since 1989, George and Toni Ippolito have enjoyed great success in bringing their family's recipes to the Atlanta suburbs at Ippolito's.

During the past 20-plus years, Brandon Ippolito has grown up in the family business. Today, he's cultivating a passion for great Italian food while welcoming family and friends to gather on Canton Street and downtown Woodstock at his dynamic concept, Ipp's Pastaria & Bar. 

In the Ippolito family, making meatballs is a very social affair. The more kids you can round up for the rolling the better, since a child's palm makes the perfect-size meat ball. Traditionally, meatballs shouldn’t be overworked. To give these meatballs a flavor boost and make them super tender, their family soaks the breadcrumbs in cream and adds a good helping of Pecorino Romano cheese for some added zip. 

The Ippolito family has helped set a standard for what a classic Italian restaurant looks like, and now Brandon is redefining that platform with a cutting-edge wine list, incredible hospitality, and chef-driven seasonal features in a lively neighborhood atmosphere where you can let loose and stay awhile.

Grandpa's Meatballs

Two parts 81/19 ground beef

1 part ground veal

Kosher salt

Black pepper 


Bread crumbs

Egg (1 per pound of ground meat)

Pecorino Romano cheese (use the best and don't skimp) 

Heavy cream

Step one

In a large bowl combine the ground beef and ground veal with kosher salt. Mix thoroughly with your hands, then set aside at room temperature for 30 minutes.

Step two

Mix bread crumbs and heavy cream.

Step three

Add all other ingredients and mix until all is combined, without over mixing. Form 4 ounce meatballs and sauté in large skillet with olive oil. Sauté on all sides until golden brown. Add preferred red sauce and simmer for 30 minutes.


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