It’s Always About The Meatballs!

Join these celebrated local cooks each week as they share their passion for food and all things food related.

Ever notice how food allows you to stay connected, appreciate where you come from, and keeps your family memories and stories alive? We began to make these meatballs and we suddenly broke out into shrieks of laughter recalling Mom vs. Dad in "The Meatball Discussion."

Every Sunday, Mom and Dad got up early to start the "gravy" for dinner, which included sausage, short ribs, and meatballs

We almost always had company and, no matter what, the conversation turned to “Guess who made the meatballs?“  Our guests, looking puzzled, were expected to weigh inWe sat in silence as we knew the answer. Mom’s were uniform, just what you’d expect.  Dad’s, however, were twice as big, almost softball-like. No need to reach for seconds!

This recipe really delivers…moist, flavorful, the best! (Apparently size doesn’t always matter.)

Recipe: Southern Italian Meatballs

1 lb. lean Ground Beef
1 lb. Ground Pork
2 large Eggs
1 cup freshly grated Pecorino Romano Cheese
2 tbsp. chopped fresh Italian Parsley
2 cloves grated Garlic
2 cups Italian Bread Crumbs*
2 cups lukewarm Water
Salt & freshly ground Black Pepper, to taste
1 cup good quality Olive Oil


Place meat in a large bowl. Add eggs, cheese, parsley, garlic, salt and pepper. Use your hands to combine (don’t overwork the meat or it will be tough). Blend the bread crumbs into the mix. Slowly add water and lightly blend. (mix will be quite moist) Form into 2 -2 ½ inch balls.

Heat oil in a large non-stick skillet over medium-medium high heat. Oil should be quite hot, but not smoking.

Fry meatballs in batches, don’t over-crowd the pan. When the bottom half is very brown, turn over to cook the top half. Resist the urge to keep turning them. Remove from pan and drain on brown bags. Add to your favorite simmering sauce.

Delicious served on their own. Great for parties or with your favorite macaroni.

Makes about 25 Meatballs

*You can make bread crumbs ahead of time. Use a hand grater or a food processor to grate day-old Italian Bread, and store tightly covered, refrigerated for up to 3 days.

Beef 864, Pork 888, Eggs 160, Cheese 432, Garlic 8, Bread Crumbs, Spices 0, Oil for frying 300
TOTAL = 2652. That’s only 106 per meatball!

John Gifaldi August 17, 2011 at 08:04 PM
Try this tonight...it's a great mid-week dinner treat!


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