Italian Meat balls Our Way

Italian Meatballs Our Way takes me back to little Italy in Sault Ste. Marie.  When I think of meatballs, I think of standing on a stool in the kitchen with my grandmother.  Long before the time of kitchen Islands, we stood by the sink where everything was accessible.  The tradition continues with my grandson and his little stool sits waiting for when he visits.  Even at a young age, he loves to measure, stir and get his hands dirty.  Italian Meatballs Our Way is dedicated to him and his cousin Edison; they can’t get enough of these.  

Meatballs are an Italian staple, but each family has its own unique version.  My first recipe comes from chopping parsley and garlic for Nonna Emilia.  These little meat treats are more of a Southern Italian delicacy, and nowhere in Italy can you find spaghetti and meatballs.  Served as a side dish in Italy, each family has an original recipe; this is our way of making meatballs.  

I like to make meatballs because they are a comfort food for me.  Nothing says Italian like a plate of meatballs soaking in a sea of marinara waiting for the bread to hit the plate.   Today, when I cook with my grandson, I can hear my grandmother’s voice saying “don’t mix them too much.”  The recipe took me a while to write and test because  Nonna measured everything by handfuls and texture.   (Quanto Basta) This recipe is pretty close to hers.  We also use a trio of meat sometimes.  If you add a pound of veal to this recipe, add another egg, another 1/2 cup bread crumbs and another 1/4 cup of water.  Find a good local Butcher shop. I love Bradt’s here in Leamington; their meat products are the best.  

In Leamington I go to Bradt’s Butcher Block:  https://www.facebook.com/bradtsbutcherblock1/

Here are all the ingredients gathered and ready to go.  I use a nice big bowl to mix.

Italian Meatballs OUr way

Ingredients

• 1 lb. of lean ground beef
• 1 lb. of minced pork
• 2 eggs
• 2 cloves garlic
• 1 small handful of parsley
• 1/2 tbsp salt
• 1 cup plain breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup cold water

Directions

1. In a big mixing bowl, layer the ingredients in the order listed above. 
2. Mix and fold the mixture.  Punch down a few times.
3. Start making quarter turns with the bowl.  As you turn the bowl, fold the mixture.  Do this about ten times.
4. Line two baking sheets with parchment paper. 
5. Heat oven to 375 degrees F.  
6. Take a scoop.  Mine has a 5 cm or 1 inch diameter. 
7. Scoop out the mixture and roll.  Place each meatball on parchment paper
8. Cook for 15 minutes.
9. This recipe makes 44 meatballs. 

My grandson Owen enjoys Italian Meatballs Our Way all the time.