Looking for a great Italian meatballs recipe? Wrap your lips around it.
This recipe was given to me by my 105 year old Sicilian great grandmother. This is the real deal.
The best meatball recipe
It can be prepared in 45 minutes or less.
Ingredients
1 pound combined beef, veal, and pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli cheese
1 cup breadcrumbs
1 minced garlic clove
1 teaspoon salt
Preparation
(All mixing is done by hand)
In a large bowl, mix the beef/veal/pork with the eggs. Then add breadcrumbs, cheese and salt. Finally add the minced garlic in stages. Add some garlic, then mix. Add a little more, then mix. This way, all the garlic won’t end up in one meatball. Now, it’s time to roll the balls. The average size is about 2 inches in diameter. I’m usually between 18 and 20
meatballs per pound.
IMPORTANT! Don’t cook meatballs in your pasta sauce! Meatballs cooked in sauce lose their flavor. The real key to a flavorful meatball is cooking them in an oven. So, heat the oven to 375. Place the meatballs on a wire rack, then on a cookie sheet.
Bake for 12 minutes on one side, then 10 minutes on the other.
BEWARE If you choose to fry your dumplings, make sure you’re alone. The aroma is so overpowering that anyone within smelling distance will steal your meatballs straight from the pan.
I freeze the meatballs in plastic bags and take out what I need for dinner. I just drop the meatballs into the sauce as if it were getting hot.
Enjoy your meal!
