Meatballs

I know meatballs seem like a bother to make homemade, but I promise your work will not go unnoticed. And it really is not as much work as you may think. I like to make a big batch and freeze the rest so next time you have a really easy dinner.

I have modified this recipe from one of my favorite Italian cook books. It calls for beef but after reading many other sources I found a true authentic meatball is a mixture of veal, beef, and pork. You may be able to find this meatball mixture prepackaged at your grocery store.

1lb mixture of ground veal, pork, and beef

2 T. Olive oil

2 cloves garlic finely chopped

4 T. bread crumbs

3 T. Parmesan and Romano mixture freshly grated

2 T. fresh parsley Chopped

1/2 Medium red onion

1 egg

Salt and pepper

Mix all ingredients(except olive oil) with hands and roll into balls about 1 1/2 inches in Diameter. Be sure to make all the meatballs before you start to cook them so you will know when they are all done.

Heat a large frying pan to med-high, add olive oil then add meatballs. occasionally roll meatballs around with a spoon for all sides to brown and to keep the round shape. When all sides are brown and meat balls are cooked through remove from pan and place on a plate with paper towel to soak up any grease.
Add to any of your favorite pasta dishes or a meatball sub with mozzarella always hits the spot!


The main key to this recipe, and in my opinion any recipe, is fresh ingredients. You may think you don't have time to chop the parsley, well, time yourself sometime. How much longer does it really take? And fresh garlic may seem strange and intimidating if you have only ever used garlic salt but just give it a try, your taste buds will be amazed at the difference! I have to say your body will too, we are surrounded by a world of processed food. Even though the label says it is food, I have to wonder. Watch out for your body and those you cook for...eat real food!