Mom’s Meatballs

Mom's Meatballs
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Mom's Meatballs
Print Recipe
  1. NOTE: Pictures here show me making a double batch. Frankly, if you're going to be making meatballs, you may as well make some extra to freeze.
  2. Put your bread in a nice big bowl...
  3. ...and break it up. Grandpa Martone doesn't like bread with nuts and/or seeds for meatballs, but the rest of us are okay with it.
  4. Soak the bread in the water...
  5. ...then mash it up.
  6. Add the eggs...
  7. ... Parmesan cheese...
  8. ... garlic powder...
  9. .. and parsley...
  10. ... and mix it up.
  11. Add the meat...
  12. ... and mix it well. This will probably involve squishing it together with your hands.
  13. Roll the meat mixture into balls about the size of golf balls.
  14. Fry ‘em up in olive oil.
  15. Smell that meatball-y goodness!
  16. Turn them carefully as they cook: they tend to be a little fragile. They're also kind of soft, so frankly, they never keep a good ball shape: they're more pointy or flat. Oh well!
  17. If you have made extras, you can freeze some at this point before you put them in the red sauce. You can also serve them with a beef gravy or white sauce. Take any you want to make with red sauce and return them to the cooking pan. Don't clean the pan before doing so. Pour red sauce over the meatballs, and bring to a simmer as long as you have... the longer you can do that, the more they'll flavor the sauce.
  18. Plate those babies up!
Recipe Notes

Martone Classic

May 1, 2016

Bea's friend Danny came for dinner, and when I asked him if chicken was okay, he said his mom had made it every day this week. I asked him how he felt about spaghetti and meatballs, and that was a go.  🙂

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