Tuesday, December 7, 2010

Grandmom's Meatballs

I grew up with my Italian grandmother and she made the best meatballs ever. I have never been able to replicate these scrumptious little spheres and my family and I speculate that her “secret ingredient” was the almond-scented Jergen’s Lotion she used after she washed her hands. To this day, that scent reminds me of my loving grandmother…a wonderful memory indeed!

We would ask how much of each ingredient she used and she would say – in Italian – “che sanno” – “who knows.” So over the years, we’ve experimented with fancy ingredients and always come back to the simple but fresh ingredients my grandmother used...that she probably purchased at the neighborhood Italian market, DeLuca’s.

Anyway, dear readers, I share my grandmom’s recipe with you, at least how I remember it. If my siblings or cousins have any other information, do chime in!

1 lb. of ground beef
1 egg
¼ cup of FRESH parsley (please don’t disrespect my grandmom’s recipe by using dried)
¼ cup of chopped onions
2 garlic cloves, minced
A few shakes of bread crumbs
Salt and pepper to taste

Chop parsley.

Chop onions.

Add chopped parsley, onion, garlic and egg to the ground meat.

Add breadcrumbs, salt and pepper.

Mix together.

Shape into 1-2” meatballs. You should get 10-12 meatballs from 1 lb. of meat...depending on the size.

Brown on all sides.

Simmer for at least TWO HOURS in tomato gravy…say it after me, GRAVY, not sauce, gravy. Serve on your favorite pasta. Tomato gravy works well on thin pastas, like spaghetti and cappellini. Chunkier sauces work better on ridged, hearty pastas, like rigatoni and penne.

Simple, but oh so good. I made five dozen for an upcoming party at my house.


Scratch.Love said...

What a nice post! They look lovely and I am sure they taste great as well! I always use fresh parsley. I remember my Grandmom doing it that way as well. I used to pan fry mine, but lately I have been baking them in the oven. Tina says that my Grandmother baked hers, I do not remember this specifically myself. Baking them is certainly easier and truthfully I can not tell the difference between that and pan frying since they simmer so long after that.

Thanks for sharing this post! Love it!

Joan said...

This is very similar to a family receipe used by my Italian side of the family. I love the fact that you emphasized using the term "GRAVY". LOL

Cathy said...

J...great post, however, since you asked us to chime in with any revisions, I am chiming in. Grandmom never used garlic in her meatballs. Grandpop did not like it. With or without the garlic, these are yummy. C

KnitOne, PearlOnion said...

Thanks all!

The Fajdich Times said...

Great post....I'll be trying these soon:)

Mary's Corner said...

I made these meatballs last night and they were really delicious. I think what makes them extra good is cooking them in the gravy for the 2 hours. By the way, will you be putting up any "gravy" recipes soon? Hope so..:)

KnitOne, PearlOnion said...

I can do that Mary!