Nowadays meatballs are made in almost every kind of way! And I definitely have an appreciation and love for them all.  But I always come back to my old-style favorite way to make meatballs that I learned from my mom.

It’s simple but so very delicious and always a big crowd pleaser.  I usually use a meatloaf mix (veal, pork and beef) but if it’s not available I use premium ground beef.  But the meatloaf mix gives it a little more flavor.  I add two eggs, beaten. Then I add a half a cup of grated Parmesan and Romano blend.  I find the Romano gives it a nice kick.  But if you just have the Parmesan, that will work fine.

I add 4 tablespoons of Italian bread crumbs.  And then cut up 2 large cloves of garlic, finely chopped. Fresh parsley adds a lovely touch.  I cut up a tablespoon and add to my meat mixture. Then I add a little less than 1 tablespoon of salt. Add pepper to taste. Blend thoroughly with hands.

You want the meat to have a moist texture.  So I usually add 1-2 tablespoons of water or oil.  Either works fine.  The consistency of the meat is important.  You don’t want it too dry or the meatballs will come out hard. After I’m happy with the consistency, I shape into medium-size meatballs.  I don’t make them too big so they don’t have to cook too long and again, have the possibility of getting hard.

Now, you either fry them or bake them. I like both. Frying with olive oil is a great way to create the olive oil base you will use to make your marinara sauce.  But baking is a healthy alternative. Remember with either method to not overcook. Bake at 350 degrees for about 30 minutes turning the meatballs a lot as they begin to cook.  Same thing with frying, you want to keep turning the meatballs until they are cooked all the way through. Put your meatballs aside and enjoy with your favorite sauce.  Will tell you about my secret marinara sauce next!

– Carla