Remember the perfect meatballs that your grandmother use to make? I do and figured that with all the cooking TV channels, internet sites and my cooking knowledge, I could come up with the perfect meatball for pasta night.
Well, after many a night of sub-par meatballs, I finally pulled out grandma's meatball recipe. Grandma's recipe was not for the faint of heart though. It was, some of this, a bit of that, a pinch of something... but... after a couple of try's we unlocked the secret to Grandma's meatballs and we will never go back.
Ingredients:
3 cups Vienna bread, ripped into pieces
3 tbs milk
2 lbs ground beef (or 1 lb ground beef & 1 lb lamb or veal)
4 eggs, beaten
1/2 cup Parmesan or Romano cheese
1/2 cup parsley, finely chopped
2 tsp garlic powder
2 tsp oregano
2.5 tsp salt
2 tsp pepper
Directions:
Rip the bread into pieces and run through the food processor. Add to mixing bowl.
Add milk to the bread and gently mix.
Add the remaining ingredients and mix well.
Form into balls, slightly larger than a golf ball.
Slightly squish into an oval shape.
In 2 batches, brown the top, bottom and 2 sides of each meatball for 2 minutes each (. Brown the 4 sides for about 2 minutes each.
Add to your favorite sauce and let simmer for 1 to 3 hours.
Notes:
Makes about 20 meatballs.
Pictures: