Looking for a great Italian meatball 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.
1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup Romano Locatelli cheese grated
1 cup of breadcrumbs
1 clove garlic, minced
1 teaspoon salt
(All mixing is done by hand)
In a large bowl, mix the beef / veal / pork with the eggs. Then add the breadcrumbs, cheese, and salt. Finally add the minced garlic in stages. Add a little garlic, then mix. Add a little more, then mix. In this way, not all garlic ends up in a meatball. Now is the time to roll the balls. Average size is approximately 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 tasty meatball is cooking them in an oven. Then heat the oven to 375. Place the meatballs on a wire rack and then onto a cookie sheet.
Bake for 12 minutes on one side and then 10 minutes on the other.
BEWARE If you choose to fry the meatballs, make sure you are alone. The aroma is so overpowering that anyone sniffing in the distance will steal your meatballs straight out of the pan.
I freeze the meatballs in plastic bags and take out what I need for dinner. I drop the meatballs into the sauce as if it were heating up.