Meatballs - 100 Year Old Recipe - Grandma Maronis - Recipe Modified Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pound each of ground chuck or elk, ground pork, and ground veal
1/2 cup of dried bread crumbs
4 large eggs
4 ounces of whole milk or almond milk
6 ounces of grated cheese (Romano-Pecorino mixture)
2 ounces finely diced fresh garlic
1/3 cup finely chopped fresh Italian parsley leaves (FRESH IS BETTER)
1/3 cup finely chopped fresh basil leaves. (FRESH IS BETTER).
Salt and Pepper
Note: If you have the dried seasonings on the parsley and basil go ahead...but once you've had fresh you'll never go back. :-)
Place your browned meatballs in some simmering spaghetti sauce to cook about 20 minutes or until done.
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Directions: |
Directions:Mix all the ingredients together. I take a cookie sheet and prepare golf ball size meatballs. You can make them smaller. I notice there is some shrinkage in the meat, and my family loves big meatballs!
So I heat up some olive oil in a heavy cast-iron skillet or it can be some big stockpot. Brown the meatballs - you don't have to cook them all the way through. Because they will continue to cook in the spaghetti sauce.
Put aside the ones you are going to freeze later that won't be in sauce. Let them cool completely and them vacuum seal.
Next time you have family or friends over for a spaghetti dinner; pull out those homemade meatballs. They will be pleasantly surprised about how much trouble you went through. After all you were preparing them all day long....hum! |
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Personal
Notes: |
Personal
Notes: The flavor of the meatballs is awesome. I increased the meat amount to have plenty of meatballs for everyone to enjoy that day with spaghetti, and to also have plenty to freeze for later.
Vacuum sealing the meatballs in whatever quantities you need makes doubling of the recipe worthwhile.
You will find that they go fast.
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