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My meatball recipe comes from my mom’s side of the family. Grandma Gervase made these meatballs, who taught my mom to make them and then my mom taught me. I’m not sure just how far back it goes but it is one of those classic family recipes that has changed slightly with each generation. The only thing I know for sure is that my mom changed the size of the meatballs. My grandma’s were like the size of softballs!!! When I was a kid I thought my grandma was so cool making these giant meatballs for us but now that I make my own I suspect is was because she didn’t have to roll as many.
I know everyone’s family recipe for meatballs is the best, so who am I to say that this is really any better than anyone else’s? All I know is that my family can't seem to get enough of them! Juicy, tender, and flavorful, mama mia!
I know everyone’s family recipe for meatballs is the best, so who am I to say that this is really any better than anyone else’s? All I know is that my family can't seem to get enough of them! Juicy, tender, and flavorful, mama mia!
Ingredients:
2 pounds hamburger (I use 80 / 20)
1/3 cup milk
2 slices bread (preferably Italian but white will do fine)
1/3 cup chopped Italian parsley
2 cloves garlic minced
½ small onion grated
½ cup Italian flavored bread crumbs (like Progresso)
¾ cup grated Parmigiano-Reggiano
5 eggs
salt and pepper
Pre-heat oven to 350°
Directions:
Place the meat, parsley, garlic, bread crumbs, cheese, and salt & pepper into a large bowl. Break all the eggs in a separate bowl and scramble them together then add them to the mixture. Don’t mix it up yet. Take the 2 slice of bread and dip them in the milk to soak it up. There may be some milk left over depending on what type of bread you are using but that is fine. Then crumble up, with your hand, the milk soaked bread into the mixture. If there is milk left over, pour that into the bowl also. Then grate the ½ onion into the bowl. I use a cheese grater. Once all the ingredients are in the mixture, mix it up, with your hand. Trust me, this is the best method. A mixing spoon just won’t work here. Do not over mix, mix just until everything is happy and combined.
Roll the meatballs into about 2 inch balls. I toss them back and forth between my hands until I get a nice circle shape. Place the meatballs onto a baking sheet.
Here is where you need to decide what you are doing with your meatballs, that will help you decide how long to cook them.
If you are going to be putting your meatballs into your spaghetti sauce, then cook them at 350° for 20 minutes and let them finish cooking in the sauce. This helps flavor the sauce and the meatballs don’t overcook.
If you are going to be throwing them into a sandwich or just eating them out of the oven, then cook them at 350° for 35 - 40 minutes to be sure they are cooked through.
2 pounds hamburger (I use 80 / 20)
1/3 cup milk
2 slices bread (preferably Italian but white will do fine)
1/3 cup chopped Italian parsley
2 cloves garlic minced
½ small onion grated
½ cup Italian flavored bread crumbs (like Progresso)
¾ cup grated Parmigiano-Reggiano
5 eggs
salt and pepper
Pre-heat oven to 350°
Directions:
Place the meat, parsley, garlic, bread crumbs, cheese, and salt & pepper into a large bowl. Break all the eggs in a separate bowl and scramble them together then add them to the mixture. Don’t mix it up yet. Take the 2 slice of bread and dip them in the milk to soak it up. There may be some milk left over depending on what type of bread you are using but that is fine. Then crumble up, with your hand, the milk soaked bread into the mixture. If there is milk left over, pour that into the bowl also. Then grate the ½ onion into the bowl. I use a cheese grater. Once all the ingredients are in the mixture, mix it up, with your hand. Trust me, this is the best method. A mixing spoon just won’t work here. Do not over mix, mix just until everything is happy and combined.
Roll the meatballs into about 2 inch balls. I toss them back and forth between my hands until I get a nice circle shape. Place the meatballs onto a baking sheet.
Here is where you need to decide what you are doing with your meatballs, that will help you decide how long to cook them.
If you are going to be putting your meatballs into your spaghetti sauce, then cook them at 350° for 20 minutes and let them finish cooking in the sauce. This helps flavor the sauce and the meatballs don’t overcook.
If you are going to be throwing them into a sandwich or just eating them out of the oven, then cook them at 350° for 35 - 40 minutes to be sure they are cooked through.
I am sure that you and your family will enjoy them however they are served. But seriously, I get compliments on my meatballs everytime I make them on how delicious and tender they are. It makes me all too happy to have shared this mangialicious tradition with family and friends ... and all of you!
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