- Italian Sunday Dinner Tradition Goes On
- Italian Sunday Dinner~You Call It Gravy, I Call It Ragu
You Mean the Bottled Stuff?
Guests of Honor for the Meatball Party:
- 2lbs lean ground beef
- 1lb ground pork
- 1lb ground veal or lamb
- 1 cup Pecorrino Romano cheese
- 1 head of garlic minced
- 2tbsp Chopped Fresh Parsley
- 8 eggs
- 1/4 cup milk
- 1-2 cups breadcrumbs (You can use seasoned if you’d like.)
- Salt and Pepper to taste (about a pinch of each.)
- large bowl
Getting the Party Started
- In the large bowl crack the eggs.
- Add the milk, cheese, garlic, and the salt and pepper.
- Mix the ingredients together until well blended. It will look a little creamy and some of the cheese will be floating on top.
- Add the ground beef to the mixture, you can use the fork if you want, but using your hands will be a lot easier to incorporate everything together.
- Once the meat and eggs are mixed well, slowly add the bread crumbs. The breadcrumbs will help absorb the rest of the egg.
- Once the ingredients are all blended together the fun stuff begins!
Rolling the Meatballs
What I normally do is I keep a small bowl of luke warm water so that I can wet my hands before rolling. I usually have to re-wet every 5-6 meatballs. By wetting your hands the mixture doesn’t stick to your hands as much and you get a much rounder shape. (A Secret of the trade has now been passed on to you! Feel honored!) Now on to the fun part!
There’s no right way to roll a meatball really, you can make them as big or as little as you want. You can pinch off a big portion at a time and roll them into big meatballs or pinch off a smaller amount and make smaller ones. It’s entirely up to you. Whatever you decide to do the end result will be delicious! I usually make medium sized to big sized when it’s just for adults or for a party. When I’m making baked ziti I make mini meat balls. Just use your best judgement.
Cooking The Meatballs
I do not fry, broil, or bake my meatballs, not all the time. If I’m using lean cuts of meat, there’s really no need to. I think of the meatballs as a way of flavoring the sauce. So I make the basic sauce and I simmer it for about 2 hours. When the sauce has reduced, I then add the meatballs. I then let it simmer for an additional two hours with the meatballs. Make your favorite pasta and you’re done!
Buon Appetitto and Enjoy!