What’s Cookin’ – Italian Meat Balls

I was on a meatball kick last week.  Awhile back I posted my recipe for Italian Meat Sauce.  I had received the recipe from an Italian co-worker’s mother when I lived in Chicago in the late 1970s.  The second page of her typewritten pages included her recipe for meatballs.

This is a well used recipe.  I make the Italian meat sauce all the time, but I don’t make the meatballs that often.

I have adapted this recipe noting the ingredient amounts that I use on the page.  The original recipe did not have you draining the grease from the meat, but rather instructs you to add it to the sauce (or gravey [sic] as this Italian mama called it).

Also, when preparing the sauce, I add an extra 1 1/2 cups of water before adding the meatballs.  Otherwise the sauce is too thick.  You want to cook the meatballs in the sauce after browning to ensure they are cooked through and tender.

Italian Meatballs ingredients.

The Romano cheese adds a real nutty flavor to these meatballs.  If you prefer, you can also use Parmesan cheese.

Dump all of the ingredients except the olive oil into a large bowl.

Mix together until well blended.  I use my impeccably clean hands to do the job.

Shape into 1 1/2 inch meatballs.  This batch made 31 meatballs.

Brown the meatballs in a skillet over medium heat.  Do not overcrowd the skillet.  Cook the meatballs in batches, if necessary.

At this point, your kitchen will smell like heaven.

Drain the browned meatballs on a plate lined with paper towels.  I tasted a meatball at this point.  Yummy!

Dump your browned meatballs into your Italian Meat Sauce and continue to simmer for another 30 minutes to completely cook the meatballs.

I divided this into two batches and froze one for later.  Heat and serve over your favorite pasta or use in meatball sandwiches.


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