Wednesday, March 11, 2015

Small Batch Grandma Meatballs

Balls.  Meatballs.  Balls of meat.  In your mouth.  Doesn't that sound delish?  These are grandma's meatballs.  There is much debate in my house over the best way to make meatballs.  Do you bake them? Fry them?  Grill them (Huh?!)?  Mom bakes them, and Grandma fries them. #Confused.

In an effort to not get disowned be fair, both methods result in fantastic meatballs.  With that said, there is just something about using the Grandma Method for anything that makes it an automatic winner (sorry Mom!).  

What you will need for 10-12 medium sized meatballs:
  • 1 batch of Grandma's Sauce
  • 1/2 pound of ground beef at room temperature
  • 1/2 pound of ground veal at room temperature
  • 1 tablespoon of Basil
  • 1 tablespoon of Oregano
  • 1 tablespoon of Parsley
  • 1 tablespoon of Parmesan cheese
  • 1 tablespoon of seasoned bread crumbs
  • Olive oil
  • Salt to taste

First, prep the meatballs:

In a large bowl, using your hands, mix the beef, veal, Basil, Oregano, Parsley, Parmesan and breadcrumbs until well combined.  Taste the mixture and add salt or additional seasoning as desired.  Dampen your hands with cold water, and form the meatballs to your size preference.  Set aside on a baking sheet.

Now, start the sauce as per the recipe.  When the sauce is about to boil, heat a large frying pan with enough olive oil to coat the bottom of the pan.  Brown the meatballs for about 2 minutes on each side- you want the top and bottom of the balls to be cooked and the middle to be raw.  

Place the meatballs in the boiling sauce and cook over low heat (pot covered) for 30 minutes.

Serve immediately, or let cool and store in the fridge for up to 5 days.  

I hope you enjoy the taste of these balls as much as I do!