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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Poppaw Audia's Meatballs Recipe

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This recipe for Poppaw Audia's Meatballs is from The McElyea Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. ground beef
2 lb. ground pork
1 large onion or garlic chopped
1 can of Parmesan grated cheese *I add a cup of Colby cheese because my dad Sam said I should
4 pieces of toasted bread
1 small can of tomato paste(not soup or sauce)
Directions:
Directions:
*Copied as written
Get a big kettle full of water put it on high heat (not plum full). Let it boil and when it boils pour in the small can of tomato paste.
Put the beef and pork in a large pan and mix it up with the chopped onion or garlic and crumble up the bread in it and grated cheese. ( I guess a half a can). Mix well and form meat balls with hand and drop them in boiling water one at a time and let them boil until water goes down. You can put in a little salt.

This is meatballs made Poppaw Audia style. It won't fit nothin' else.
Personal Notes:
Personal Notes:
Joe Audia, brother of Sam Audia wrote this down for me several years ago. Joe's dad, Luigi Audia (my grandpa) brought this recipe from Italy when he came to America in 1913.

 

 

 

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