Grammy’s Meatballs

By Grammy Betty

Our granddaughter, May, defines the term fussy eater. So imagine how thrilled The Literate Chef and I were when she devoured my meatballs during a recent visit. With the love of our granddaughter in mind, I share my recipe for Grammy’s Meatballs.

Ingredients:

1 ½  lbs. prime (90% lean beef) chopped meat
2 eggs
½ cup grated Parmigiano-Reggiano or Locatelli-Romano
½ cup whole milk
½ cup Italian Seasoned Breadcrumbs
3 cloves of garlic, minced
1 small yellow onion, finely chopped
¼ tsp. freshly ground pepper
1/8 tsp. salt
¼ cup chopped fresh parsley
3 tbsps. Extra Virgin Olive Oil for browning the meatballs

Preparation:

1.    Place all of the above ingredients, except the olive oil, in a large bowl, and kneed them together until well mixed and spongy.
2.    Form into 16 medium size (about 2 inches in diameter) meatballs.
3.    Heat the olive oil in a skillet over a medium-high flame.

Browning the Meatballs

4.    Add the meatballs and brown on all sides for approximately 5 minutes.
5.    Reduce flame to medium and continue cooking, turning frequently, for an additional 15-20 minutes. Serve immediately.

(Note: If adding the meatballs to Dorothea’s Homemade Italian Sauce, skip the last step and add the browned meatballs directly to the sauce, where they will continue to cook.)

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