Monday, April 20, 2009

Homemade Meatballs

Here's my Mom's recipe for meatballs and I love it so much that I've never had any reason to change it or look for another. They're flavorful, moist and delicious! And as is often the case with my Mom's recipes, there aren't very many specific amounts listed. This is another one of those recipes she described to me over the phone. I used to call her all the time and ask how to make this or that. When I asked her how much basil and oregano to add, she simply said to "Just throw some in." Um, ok, got it. It's amazing how they always turn out, no matter how much you "just throw in". I guess the best way to describe how much to add is to just shake some across the mixing bowl, kind of like the way you shake salt and pepper onto your plate of dinner. Not too little, not too much. Know what I mean?
It's the same story with the cheese and the bread crumbs. You add some "until it's enough". Add the bread crumbs until it's no longer too wet, but not dry either.
Got it? Alrighty then!

2 lbs ground meat (beef, pork, veal, chicken, turkey, or any combination)
2 eggs
dried basil
dried oregano
salt and pepper
grated Parmesan cheese
chopped parsley
bread crumbs

Place all ingredients into a large bowl. Using your impeccably clean hands, squish everything together until it's well combined. Form into balls. Saute on all sides in a large skillet with a little drizzle of olive oil. You can also place the meatballs on a large baking tray, brush with a little olive oil and bake them at 350F until cooked through. Serve with your favorite gravy or sauce. Top with more Parmesan cheese.

I like to serve very large meatballs, so I usually do about 8 meatballs per pound. It you're making them for appetizers, then make them much smaller, and glaze them with any sweet and smoky BBQ sauce. If I'm making my Mom's Tomato Gravy, I always saute them on all sides in the skillet, then let them finish cooking in the gravy.

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