Ellen Schenker


Aunt Jo used to make her meatballs this way. Unfortunately I don't measure when cooking. What makes these meatballs so moist and delicious is using bread instead of breadcrumbs.


★★★★★ 1 vote



  • 3 lb
    good lean ground beef
  • 4
  • 8 inch
    loaf of stale italian bread
  • 1 c
    peccorino romano grated cheese
  • 1 1/2 c
  • ·
    salt and pepper to taste
  • 2 Tbsp
    oregano, dried



  1. Break bread up into small pieces. Put in bowl and cover with milk.
  2. In a large bowl combine rest of ingredients. After bread has absorbed milk, squeeze milk out of bread and add bread to meat mixture and combine. Mixture should feel very wet but you are able to form into meatballs. If mixture feels dry, add milk from bread to mixture.
  3. Place on a baking sheet sprayed with Pam and bake in a oven till they are light golden brown (this helps them not break apart when you put them in your gravy to finish cooking them).

Printable Recipe Card


Course/Dish: Beef

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