Grandma's Italian Meatballs
My Grandma gave me this recipe years ago. I keep them stocked up in the freezer and anytime I am in need of them, there they are. Delicious!
My Grandma gave me this recipe years ago. I keep them stocked up in the freezer and anytime I am in need of them, there they are. Delicious!
- 2 eggs
- 1/2 tsp salt
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1 lb ground beef
- 1 tbsp worcestershire sauce
- 1 lb pork sausage
- 2/3 c italian bread crumbs
- 1/2 c parmigiano-reggiano, grated
- 1/3 c fresh parsley
- 1/3 c finely minced onions
- 3 clove minced garlic
- enough milk to moisten bread crumbs
- Carbohydrate 16.0395895347052 g
- Cholesterol 80.7903314166667 mg
- Fat 24.9255753700413 g
- Fiber 1.25281922313662 g
- Protein 23.1437885549318 g
- Saturated Fat 8.75914827256599 g
- Serving Size 1 1 -10 (175g)
- Sodium 784.041811934212 mg
- Sugar 14.7867703115685 g
- Trans Fat 2.70976774944206 g
- Calories 386 calories
Step-by-step
- In large bowl, combine the meats, cheese, bread crumbs soaked in milk, onion, eggs, garlic, parsley, salt, pepper, Italian seasoning, and Worcestershire sauce.
- Mix thoroughly, but don't overmix; this will make the meatballs tough. The trick to moist meatballs is softening bread crumbs in the milk.
- Form into 2-inch balls. Brown in a skillet with a small amount of oil on medium heat, or bake in the oven for 20 minutes at 375°F. I do the oven method; Grandma always browned hers in olive oil and a little vegetable oil combined.
- Serve with your favorite spaghetti sauce. ENJOY! I make the balls bigger if using for meatball subs. I slice them in half, flat side down on a hoagie roll, add sauce, cheese, and broil for about 10 minutes. I also smash them up and add them to my sauce for lasagna.
Grandma's Italian Meatballs: A Taste of Home
The aroma of simmering tomato sauce, the comforting warmth of a hearty meal – these are the things that instantly transport me back to my childhood. And at the heart of many of those cherished memories are my Grandma's Italian meatballs. This isn't just a recipe; it's a legacy, passed down through generations, each bite carrying with it the love and tradition of our family. I've been making these meatballs for years now, following my Grandma's instructions to the letter (well, almost!), and they’ve become a staple in my own kitchen, just as they were in hers.
There's something truly magical about these meatballs. The perfect blend of savory ground beef and pork, the subtle sweetness of the onions, the comforting warmth of the spices – it all comes together to create a flavor that is both rich and satisfying. And they're incredibly versatile! I often freeze batches of these meatballs, ready to be added to spaghetti, used as the star of a meatball sub, or even crumbled into my lasagna sauce for an extra layer of deliciousness. The possibilities are endless!
What makes my Grandma’s recipe so special? It's not just the ingredients, although the quality of those matters greatly. It's the attention to detail, the careful balance of flavors, and the love that went into crafting it. She taught me the importance of softening the breadcrumbs in milk before incorporating them into the meat mixture—a seemingly small detail, but one that makes all the difference in creating tender, juicy meatballs that are never dry.
I remember watching her in the kitchen, her hands moving with practiced ease as she formed each meatball, her smile radiating warmth and love. It was more than just cooking; it was an act of love, a way to connect with her family and share a piece of her heart with us. Now, years later, I find myself carrying on that tradition, creating these same meatballs for my family and friends. It’s a way to honor my Grandma's memory, to keep her spirit alive in our kitchen, and to share a piece of our family's history with each delicious bite.
Beyond the sentimental value, these meatballs are incredibly practical. Their freezer-friendly nature makes them a lifesaver on busy weeknights. I often double or even triple the recipe, forming the meatballs and then freezing them in individual portions. This way, I always have a quick and easy meal ready whenever I need it – perfect for a busy working mom like myself. The possibilities are truly endless! From hearty spaghetti dinners to flavorful meatball subs, to a surprising and flavorful addition to lasagna, they are an exceptionally versatile ingredient. The quality of the ingredients plays a major role in their deliciousness. So choose ground meats and fresh herbs and vegetables if you can.
More than just a recipe, Grandma's Italian meatballs are a symbol of family, tradition, and the enduring power of love and food. They are a testament to the simple joys in life, reminding us of the importance of sharing meals, creating memories, and passing on cherished family recipes to the next generation. Each meatball is a small piece of my grandmother’s heart, lovingly shared and perpetually enjoyed. So gather your ingredients, roll up your sleeves, and get ready to create a little piece of culinary history in your own kitchen. You might just discover a new family favorite in the process!
Tips and Variations:
- Experiment with different meats: While the original recipe uses beef and pork, feel free to experiment with other ground meats like lamb or turkey to create your own unique flavor profile.
- Add some heat: For a spicier kick, incorporate a pinch of red pepper flakes into the meat mixture.
- Get creative with the sauce: Instead of using a simple spaghetti sauce, try using a more complex sauce, like a marinara sauce or a creamy tomato sauce with herbs.
- Make it a meal prep staple: Double or triple the recipe and freeze the meatballs in individual portions for easy weeknight meals.
- Try different serving styles: From classic spaghetti and meatballs to meatball subs to lasagna, the options are endless!
