Real Recipes From Real Home Cooks ®

meatballs my way

(1 rating)
Recipe by
Eddie Szczerba
Ossining, NY

I usually make these when I'm making my tomato sauce.I like to brown the meatballs,(I lightly fry them)then finish cooking them in the sauce! I add sweet italian sausage too!

(1 rating)
yield 2 -36
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For meatballs my way

  • 2 lb
    ground chuck
  • 1 lb
    ground veal
  • 1 c
    chopped flat leaf parsley
  • 1 Tbsp
    salt and pepper
  • 2 c
    canola oil
  • 1 1/2 c
    romano cheese, grated
  • 1 Tbsp
    oregano, dried
  • 4 clove
    minced garlic
  • 4 c
    fresh bread crumbs/ coarsely chopped
  • 1 1/2 c

How To Make meatballs my way

  • 1
    You'll need a large mixing bowl and a large frying pan,preferably a non-stick pan and a good sized pot of your favorite marinara sauce. You'll also need a pair of tongs to work the meatballs with,a large bowl lined with paper towels to absorb the excess fat from the fried meatballs,you don't want your sauce to be greasy!
  • 2
    Add the meats to the bowl,then all of the spices,garlic,and the herbs and the cheese.Mix well. In a separate bowl mix the bread crumb with the milk,then add to the seasoned meat,incorporate everything well.Hint: If you own a counter top Kitchen-Aid mixer,use it! So much easier!
  • 3
    Now that you have the mixture ready,time to brown them in the heated oil,350 degrees.Roll the meatballs using a number two ice cream scoop or you hands that have been moistened with a little water. This prevents the meat from sticking to your hand and you get a smoother,more round meatball that way. Brown them on all sides,moving to a bowl lined with paper towels to absorb the excess fat.If you prefer to cook them all the way through then split bone in half after two to three minutes a side to be sure they are cooked through.I don't. I add them to my tomato sauce and let them finish in the sauce! Very hard to resist eating while your cooking them folks! Enjoy!