What Do You Think?
Learn By Watching
This is one of my favorite foods and definitely a comfort food for me. I grew up eating meatballs my mother made, my grandmother made, and even my beloved Uncle Russ made. I was really a tomboy, so I never paid too much attention to how they were made, but with all the times they were made I saw enough to make my own when I grew up and had my own children.
I spent the last 30-35 years tweaking and finally wrote down my recipe. I am the kind of person who loves a recipe. My husband laughs because he doesn't think a recipe is necessary, but when he makes something and it doesn't come out the same every time he makes it, then I get the last laugh.
Every time I made meatballs they were sometimes great, sometimes terrible, and sometimes just okay. On top of that, often I would forget an ingredient! That was so frustrating because I would remember later--after they were all cooked!!!!
So I finally decided to write it down. One of my better decisions. :-) So now, even though I've made meatballs hundreds of times over the years, I always take out my recipe and check it just to make sure I don't forget anything.
The other reason I started writing down my family recipes is for my children. Now that they are grown with families of their own they are at that point where they want to make the foods they grew up eating for their own families. I found myself trying my best to explain what "a little of this" or a "bunch of that" really is, but it's difficult to explain on the phone!
And that's why I started these hub pages. I wanted to collect my recipes all in one place and when they ask me for a recipe I can just send them a link.
Here we go. I hope you enjoy them! Do a little tweaking of your own. Mangia!
Step By Step
- 4-5 pounds Ground Beef, chuck or round
- 1/2 loaf Italian Brad, at least a day or two old
- 1 cup whole milk
- 4-5 large cloves garlic, chopped
- 4 eggs
- 1 tablespoon coarse salt
- 1/3 cup dried parsley, (or a large handful of fresh parsley, chopped)
- 1 cup grated cheese, Parmesan, Romano, or a mix of both
Jo Jo's Meatballs
- Place in large bowl: bread and milk and mix lightly with hands.
- Add: garlic, eggs, parsley, cheese, mix well with hands.
- Add meat about a pound at a time and mix well.
- Cover loosely with dish towel and allow meat to sit on counter about 30 minutes or so.
- Heat skillet on med high heat with about half an inch of cooking oil.
- Shape into large balls.
- When oil is hot add meatballs in batches without touching each other and cook on all sides until nice and brown.
- Add more oil as needed to keep enough oil in pan to cook meatballs and adjust heat as needed if the meatballs are getting brown on the outside too quickly they may not be getting cooked on the inside.
- Remove the cooked meatballs from pan and place in bowl or plate lined with paper towels and add more meatballs to the pan.
© 2015 Joy Roma