Looking for a great Italian meatball recipe? Wrap your lips around this one.
This recipe was given to my by my 105 year old Sicilian great-grandma. This is the real deal.
The Best Meatball Recipe
Can be prepared in 45 minutes or less.
1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumb
1 clove garlic – minced
1 teaspoon salt
(All mixing is done be hand)
In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it’s time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20
meatballs per pound.
IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack – then on a cookie tray.
Bake for 12 minutes on one side then 10 minutes for the other.
BEWARE If you choose to fry your meatballs make sure you are alone. The aroma is so overwhelming that anyone in smelling distance will be steal your meatballs right out of the frying pan.
I freeze the meatballs in plastic bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.
Source by Paul Altobelli