Mom's Famous Meatballs

"Originally from Florence Fiorvante of Jackson Heights, NY. You can make this recipe complete with a tomato sauce, or just follow the instructions through the first step and then add to your own favorite sauce. The meatballs themselves are delicious. Woman's World Magazine, September 28, 2004."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
1hr 15mins
2 1/4 quarts of meatballs and sauce




  • Combine first 6 ingredients with 1/4 cup basil. Shape into 16 meatballs.
  • In nonstick skillet, heat 1 T. oil over medium heat. Add half of meatballs; cook, turning once, until browned, 3 minutes per side. Remove from pan. Repeat with remaining oil and meatballs. (Stop at this point if you are making your own sauce, add meatballs to your sauce and cook for 45 minutes or so).
  • To skillet add garlic. Cook until lightly browned,1 minute. Stir in tomato paste. Fill paste can halfway with water; stir into mixture.
  • In pot over medium heat combine crushed tomatoes and paste mixture. Stir in sugar and remaining basil. Bring to simmer; add meatballs. Partially cover; cook until meatballs are no longer pink inside, 45 minutes.

Questions & Replies

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  1. Lavender Lynn
    Really tasty meatballs!! I cooked these in the oven and simmered in my own sauce. Made for PRMR.
  2. Noo8820
    You are so right Jackie-these meatballs ARE delicious! Not only that,they are simplicity itself to throw togther,AND they don't disintegrate when you cook them in the sauce. Wonderfully flavoursome,these little chaps are sure to get made again. Made for PRMR.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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