Recipe by Nana Chickens
This recipe for meatballs is the best that I have discovered. It came from the cookbook, "The Cooking of Italy". It actually is a Time-Life book, that has amazing information on the history of Italian cooking along with the regional applications. My ex mother in-law, who was born and raised in Italy says it's pretty accurate. She was and still is an amazing cook and baker at the age of 88. I still call her for help on recipes. Whoever tries this recipe, I hope you enjoy these meatballs as much as my family does.
Top Review by Chicagoland Chef du Jour
4 thumbs up or 5***** from my family. We tasted them before and after throwing them in a marinara sauce, YUM. My husband proclaimed them, 'just like Mama Maria's" (our local fave pizza joint). So the good news is, 5****, the bad news is, I may not get to order them from Mama's any longer. Poor me. I followed the recipe to a 't', the only difference is I used spicy. Italian sausage and it rocked! It made 36 "balls of meat". P.S. I baked @400Â° for 21 minutes instead of frying.
- 2 slices French bread or 2 slices Italian bread, torn into small pieces
- 1⁄2 cup milk
- 1 lb beef chuck, ground twice
- 1⁄4 lb sweet Italian sausage, removed from casing
- 6 tablespoons parmesan cheese, freshly grated
- 2 tablespoons fresh Italian parsley, finely chopped
- 1 tablespoon olive oil
- 2 teaspoons garlic, finely chopped
- 1 teaspoon lemon peel, grated
- 1⁄4 teaspoon ground allspice
- 1 teaspoon salt
- fresh ground black pepper
- 1 egg, lightly beaten
- olive oil or vegetable oil
Directions See How It's Made
- Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
- In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
- Shape the mixture into small balls about
- 1 1/2 inches in diameter.
- Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
- Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
- Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
- In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
- Add more olive or vegetable oil as needed.
- Serve the meatballs hot in your favorite tomato sauce.