G-ma’s Meatballs

G-ma’s meatballs
So G-ma was a wonderful cook, but she definitely didn’t measure anything (she is to blame for my vague cooking instructions.) If you teased her, she’d just mumble something in Italian. Anyhoot, they’re meatballs and you’re not going to screw them up. My favorite ratio is 2/3 beef to 1/3 pork. Here’s a recipe for 1lb pack of our beef, and using half of 1lb pack breakfast sausage (or ground pork). Use the rest for breakfast patties (or buy another ground beef??)

1.Mix 5-6 slices of bread with a little bit of water. You don’t want it soupy, just enough that it’s loose and gooey (those are official culinary terms). It’s okay to use lousy bread, since it soaks up a lot. If you use good bread with a tough crust, take the crust off.
2.Mix 1lb ground beef with ½ lb breakfast sausage with the bread mixture.
3.Beat two eggs and mix with meat/bread (you better be mixing this with your hands!)
4.Add 1/3 – ½ cup parmesan, salt and pepper. Then mix whatever spices you like- I use oregano, basil, parsley, and garlic. If you’re using ground pork, go heavy on all of the spices and herbs.
5.Broil at low heat (or you can do them in a skillet). Brown them on both sides and let them lose some of their fat, but don’t cook all the way through. (Do it enough that they don’t break up in the sauce.)
6.Place in your sauce and let them finish cooking there.