Well as a kid growing up my grandmother used to make the best spaghetti and meat balls I've ever had regardless of where. Well I did get her sauce recipe committed to memory however never could match her meat balls until last weekend. I guess because I though there was more to it than there was. Now I cook them in the sauce without browning them and don't over work the meat when forming into balls. I also let them sit once formed in the refrigerator for 30 min. to 1 hour before putting them in to a sauce on medium simmer. At any rate I got the exact same taste and texture this time after as the title says 20 years of trying.
Grandma's Meat Balls
Ingredients:
1 lb ground Beef
1/2 lb of Italian Sausage (skinned or loose mild or hot is up to you)
1/3 cup Italian bread crumbs
1 whole egg
1/3 Parmigiana cheese (fresh grated)
salt and pepper to taste
garlic optional
Instructions:
Add all ingredients in large bowl and mix by hand. Form by hand, don't over work. Once formed put in refrigerator to firm up, about 30 min to 1 hour.
I cook in sauce which is heated to a medium simmer and submerge meat balls in sauce. It takes about 2 hours to cook completely however the sauce should be stirred every so often but do it gently as to not break up the meat balls.
Serves 8 large (between a golf ball and tennis ball in size)
Notes: If you don't use Italian bread crumb you will need to add some flat leaf parsley and a bit of basil to the bread crumbs. They can be made smaller just the size she made them however. Oh and she often would do one with a hard boiled egg in it similar to a Scottish meat ball and who ever got that one did the dishes that night.
Grandma's Meat Balls
Ingredients:
1 lb ground Beef
1/2 lb of Italian Sausage (skinned or loose mild or hot is up to you)
1/3 cup Italian bread crumbs
1 whole egg
1/3 Parmigiana cheese (fresh grated)
salt and pepper to taste
garlic optional
Instructions:
Add all ingredients in large bowl and mix by hand. Form by hand, don't over work. Once formed put in refrigerator to firm up, about 30 min to 1 hour.
I cook in sauce which is heated to a medium simmer and submerge meat balls in sauce. It takes about 2 hours to cook completely however the sauce should be stirred every so often but do it gently as to not break up the meat balls.
Serves 8 large (between a golf ball and tennis ball in size)
Notes: If you don't use Italian bread crumb you will need to add some flat leaf parsley and a bit of basil to the bread crumbs. They can be made smaller just the size she made them however. Oh and she often would do one with a hard boiled egg in it similar to a Scottish meat ball and who ever got that one did the dishes that night.