Claro’s Italian Meatballs

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Claro's MeatballsA TV show featuring Claro’s Italian Market resulted in Larry and me driving an hour to Arcadia just for the experience (not immediately, but we keep notes of stuff like this and Larry finally said, “can we pleeeeeze go to Claro’s???”) After consuming awesome subs and ogling at cheeses, meats, dry goods and hot foods, we came home with funky Italian supplies and a meatball recipe that’s the best we’ve tasted.  Since then, I’ve adjusted the recipe from frying to roasting just to avoid the greasy mess on my stovetop. Truth.

So here is a question… when you order in restaurants, aren’t you thrilled when meatballs are HUGE? Use this recipe and make yourself some big honkin’ ones, then freeze in meal-portions. And if you make them tiny sized, great appetizers. It’s great to know you have really good meatballs at hand.

Claro’s Italian Meatballs

Adapted from Claro’s Italian Market’s Favorite Recipes

  • 2 lbs. ground pork
  • 1 1/2 lbs. lean ground beef
  • 1 1/2 cups bread crumbs
  • 4 eggs
  • 1/2 cup grated Romano cheese
  • 3 cloves garlic, minced
  • 1 large onion, chopped fine
  • Salt & pepper to taste

Preheat oven to 375 degrees F. Mix all ingredients together well, shape into balls any size you like.  Place on a cookie sheet sprayed with non-stick spray.  Bake in CONVECTION oven for 15 minutes, or conventional at least 20 minutes or until center reads 165 degrees F. on meat thermometer.  Makes 2 to 3 dozen meatballs, depending upon size.

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{ 4 comments… read them below or add one }

1 Cyndy May 26, 2010 at 8:54 pm

LOL, I love this post! My Friend Nancy’s family owns this deli chain. I live in Covina and we have one on College street in downtown Covina. I love the sandwiches and everything in the shop. I love that they have recipes printed out and you can have them for free!
You can even go to their site online. Recipes are posted there too! I love their meatballs and they’re great in subs.

2 Bettie Infante December 10, 2009 at 8:30 am

I love Claro’s ! I grew up with the one in Tustin (orange county). They have the best Italian sausage, I have been putting it in my homemade spagetti sauce for years. They also have great ingredients for making your own pizza and the sharp provolone is to die for. They have so many great cold cuts and cheeses, boy what a sub you could make. Enjoy!!

3 Pat Sullivan December 4, 2009 at 8:16 pm

Hi Patti, Love to read thru your recipes and keep track of your latest adventures. Claro’s is indeed a great find. Have to offer our family recipe for meatballs- similar, but due to family tastes, we prefer 2 parts ground beef to 1 part pork. Also the addition of chopped Italian parsley and Italian herbs adds a great taste. Haven’t tried the oven method, but will. I’m all for simplifying.
If your travels take you to Glendale, Mario’s Italian store on Broadway has wonderful pork sausage- worth a comparison study. And while you’re in the neighborhood, check out the Eagle Rock Bakery on Colorado and La Roda in Eagle Rock. It is heaven! The cannoli and custard filled mini eclairs are yummy.
Take care and Merry Christmas!

4 Diane Scalia December 3, 2009 at 3:34 pm

Hi Patti and Larry!

We grew up with Claro’s!!!! At their original store in San Gabriel, where my grandfather and my mom’s family shopped growing up in Rosemead, we used to go on Saturdays and the pungency of the Parmegianno made us so impatient to leave when we were kids. Now we still shop there when we visit our mom in Alhambra, and we love it with a passion – the pungency and all. We have Claro’s stories from the last 50 years, one day we’ll compare notes. Did you know they sell their own meatballs frozen and they are incredibly delicious. Their sausage – often on special for less than $2/lb. IS the best this side of Italy. Thanks for your story, I’m so glad you and Larry made the trip!

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