Cool, crisp air both day and night now. And so, it's time to make a big batch of spicy meatballs for tonight ... and some to freeze for later. This is a quick and easy recipe, adapted from my mom's (which was adapted from her mom's) ... a third-generation Italian winner. Add your own sauce, pasta, and a salad, and enjoy. (Reserve a few without sauce, to enjoy on a butter garlic roll, drizzled with olive oil and melted mozzarella, for a delicious al fresco lunch.)

Grandma's Meatballs

3 lbs. ground beef
2 cups seasoned breadcrumbs
4 large eggs, slightly beaten
1/4 c. whole milk (more if needed)
1 tsp. onion salt
1 tsp. garlic salt
1/4 cup chopped fresh parsley
1/4 to 1/2 cup grated Parmigianno Reggiano
2-3 tsp. freshly ground pepper
1 tsp extra virgin olive oil

1. Preheat oven to 400 degrees. Prep two cookie sheets by brushing lightly with olive oil.
2. Mix all ingredients in a large bowl, using your hands to incorporate everything together.
3. Form meatballs, 2"-3" in diameter
4. Place on cookie sheets.
5. Bake @ 400 for 20 minutes, or until centers are cooked through and not pink.
6. Add to pot of Italian sauce. Simmer for 10-15 minutes.

No comments:

Post a Comment