How to become a Meatball Legend in your Own Time
Sundays were always a very special day in my family. All my aunts, uncles and cousins would come over to visit my grandparents. Early in the day mom would go down to my grandmother’s kitchen and begin preparing the afternoon feast. My mom’s number one job was making the Meatballs. Her meatballs where so good, she became a meatball legend not only in our family, but to anyone that was fortunate enough to have bitten into one of her creations.
Making great meatballs is not as difficult as you may think. It’s all about the ingredients and not being afraid to use your hands. By following these simple steps, you too can become a meatball legend in your family.
Ok, First things first, relax and go wash your hands. Making great meatballs is hands on and I don’t believe I ever saw a kitchen utensil anywhere in sight when my mom was making her meatballs. Here’s all you need to do to get you on your way to great meatballs.
1 pound ground beef and one pound ground pork A loaf of day old Italian bread, just the inside, the outside will be too hard 1 cup of milk ( have some extra if needed) 2 eggs ½ cup fresh chopped parsley 2 teaspoons olive oil Salt and pepper to taste
Now my mom always cooked her meatballs in the Sunday Gravy. I know there are times when I just don’t feel like putting up a pot of sauce, but have a craving for meatballs. For those times you will need to fill a large pot with chicken stock, about a gallons worth, and cook the meatballs in the stock. Oh, by the way, I’ll share Gracie’s (my mom) homemade chicken stock with you at another time.
Step 1. Combine the beef and pork in a bowl large enough for you to work comfortably. If you don’t eat pork, substitute by using a ½ a pound of veal and a pound and a half of beef. If using veal you may need to add a little extra salt to taste.
Step 2. In a separate bowl combine the insides of the day old bread, which you ripped apart, and ½ cup of milk. Make sure the entire beard is wet with the milk, add more if necessary. If using a fresh loaf of bread and it’s soft enough, you can even use the crust.
Step 3. Add the bread, eggs, parsley and salt and pepper to you meat, roll up sleeves, and mix thoroughly. The eggs are important as they will hold your meatballs together and keep them from braking apart during cooking. Add the extra milk if the mixture is dry and you can also add breadcrumbs if you feel they are needed.
Step 4. Cover a large cookie sheet with wax paper and begin rolling your meatballs. My mom had this down to a science, as she always grabbed the correct amount of meat and carefully rolled it into perfect round balls. Just be certain that the ball is rolled tight enough so that it will not break up, but not to tight. Place the meatballs on the cookie sheet.
Step 5. Once your meatballs are ready, heat the olive oil in a skillet. I love using cast iron, but any large skilled will do. When the oil is hot enough begin adding the meatballs to the pan, turning them so they cook evenly and are browned throughout, about 7 minutes.
Step 6. If your making a sauce add the browned meatballs directly into the sauce. I usually wait until the final 45 minutes to an hour of a slow cooking sauce, before I add my meatballs, but you can add them at any time. I like to let my sauce simmer for nearly 3 hours, so you have time to get to church before you add the meatballs. Two things happen here, the meatballs enhance the flavor of the sauce and by cooking the meatballs this way they are not as greasy. Oh, did I mention, Gracie’s killer sauce recipe is coming your way soon.
If are not putting up a sauce, than add meatballs to a pot of chicken stock. Make sure there is enough stock to completely cover the meatballs. Bring to a boil and cook in boiling stock for 30 to 45 minutes.
Step 7. Be prepared to become a meatball legend.
My mom always made enough meatballs and sauce, to not only satisfy the whole family gathering on Sunday, but for our mid-week pasta meal as well. The family Sunday lunch was always simple, a salad or antipasto, followed by pasta (spaghetti) and meatballs. There was always lots of bread, tons of deserts and of course Chianti for the adults. Simple, but it felt like a feast!
So, if you’re having the clan over for a nice Sunday afternoon get together, nothing will satisfy more as a main dish than spaghetti and meatballs. Make the wine choice a simple and affordable Red. I suggest a nice Chianti Classico, which you should have no trouble finding for under $20.00
Here’s to Sundays, Buon Appetito.