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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Drop Meatballs Recipe

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This recipe for Drop Meatballs is from Our Family Cookbook, 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:  
22 square saltines
1 C milk
2 lbs ground beef
2 oz Parmesan cheese, grated
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
Sauce:
1/4 C extra-virgin olive oil
10 garlic cloves, peeled and smashed
1/2 tsp red pepper flakes
2 28-oz cans crushed tomatoes
Salt and pepper
3 Tbs chopped fresh basil
Directions:
Directions:
Preheat oven to 400º

Meatballs:
Finely crush saltines1 cup. Combine with and milk in large bowl and let sit for 5 minutes for saltines to soften. Mash with fork until smooth paste forms.

Add beef, Parmesan, garlic powder, oregano, salt, and pepper to saltine mixture and mix with hands until combined. Divide meat mixture into 24 scant 1/4 cup portions. Roll portions between your wet hands to form balls. Cover with plastic wrap and refrigerate until ready to use.

Sauce:
Combine oil and garlic in large Dutch oven. Cook over low heat until garlic is soft and golden on all sides, 10 to 12 minutes, stirring occasionally. Add pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and 1 teaspoon salt. Add meatballs to sauce. Bring to simmer over medium-high heat.

Cover and bake 40 minutes or until meatballs are cooked through and tender. Let cool, uncovered, for 20 minutes. Gently stir in basil and season with salt and pepper to taste. Serve.
Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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