Grammy's Italian Meatballs

Angela (Grammy) Derby


This is the way my mom made her meatballs, but the measurements are approximate, because she just never measured. So, one day, I decided to measure my ingredients and this is that recipe. It's still not an exact, sometimes I'll add a little more cheese or garlic, but that's strictly a "taste" thing.

pinch tips: How to Remove a Yolk



Deep Fry


2 lb
ground beef
1/2 lb
ground pork
2-3 Tbsp
finely minced fresh garlic
1 c
grated parmesan or romano cheese
1 Tbsp
dried parsley
1 1/2 c
bread crumbs (wet)
1 3/4 c
water (approx.)
salt and pepper, to taste

Directions Step-By-Step

Mix ground beef, pork, garlic, eggs, cheese, parsley together in a large bowl until blended. (Use your hands to mix meatballs, never a mixer.)
Add enough water slowly to the bread crumbs to make them moist and soft, but not soupy! Mix bread crumbs into meat mixture 1/2 at a time. (Use more or less for desired texture. It's all about how it feels to the touch.) Mix should be soft, but firm enough to form a nice round ball.
Lightly fry meatballs in Mazola oil (the only kind Mom would use), turning them once to brown on each side. Place in paper towel-lined bowl to drain, then drop into your favorite spaghetti sauce.
Let meatballs simmer in sauce for about an hour.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Italian