Grandma's Meatballs

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: