Recipe Talk

My grandmother brought the recipe here in in the
1920's. Its lost forever unless you have it. I know some on the ingredients. Thanks.
John

try these ones ........
1 pound not-too-lean ground beef
3/4 cup day-old Italian bread, crust removed and discarded, and crumb shredded
Milk (you'll want to have a pint handy)
A large egg or 2 small ones
1/4 cup minced parsley
Salt & pepper to taste
A healthy pinch of nutmeg or whatever other ground spice suits your fancy (optional)
1/4 cup olive oil
Bread crumbs for rolling the meatballs (optional)
PREPARATION:

Soak the bread in enough milk so it is thoroughly wet through, 3-5 minutes. Drain it well, squeezing it gently to remove most of the milk -- you want the crumbs moist but not dripping. Combine the crumbs with the ground meat, the egg, the minced parsley, the nutmeg, salt and pepper to taste, and knead the mixture well. Then shape it into so many balls about an inch in diameter. If you like, roll them in bread crumbs.

Set a large skillet to heat with the oil, and add the meatballs. Cook, stirring, over a medium flame until they are browned on all sides, then pour in a half cup or slightly more milk. Partially cover and simmer the meatballs until they are done and the sauce is considerably thickened. Serve, spooning the sauce over the meatballs, with a salad, spinach, or mashed potatoes.

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1 Lb Ground Beef - Lean
1 Lb. Ground Veal
1 Cup Bread crumbs - coarse
1/2 Cup Parmesan cheese - freshly grated
2 Lg. Eggs
4 Cloves Garlic - chopped
1/4 Cup Parsley - chopped
1/4 Cup Olive oil - Extra virgin
1/4 Cup Water
Q.B. Salt and Pepper

Preparation

Put all of the ingredients into a large mixing bowl. Mixing is easiest using your hands. Once mixed. set aside for 10-15 minutes.

Meanwhile preheat the oven to 375degrees F.

Line a sheet pan with parchment paper, or if parchment paper is not available, rub the pan with a paper towel which has been dipped in a generous amount of olive oil

Take a bit less than a handful of the beef and veal mixture, and form a ball about 2 inches or so in diameter. Making the meatballs is a bit easier if one wets the hands prior to forming the meatballs. We make our meatballs large - at least 2 inches in diameter, sometimes even larger. If desired, these meatballs can be made smaller. This is really a matter of taste.

As each meatball is formed, place it into the pan. Roll in once to coat the meatball with olive oil. Leave a half inch or so of space around each meatball.

When the meatballs are all formed, put them into the oven and bake for about 10 minutes. Remove the pan from the oven, and turn the meatballs over. Return to the oven and bake for another 10 minutes.

The meatballs are ready to eat as is, or they can be placed in a tomato based pasta sauce. If the latter, put them into the sauce about 1 hour prior to eating.

If not using in sauce, they can be eaten in sandwiches, as an appetizer, or in a variety of casseroles.

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1 lb ground beef
1 lb ground pork
2 eggs
1 cup breadcrumbs
1/3 cup parmesan cheese
1 teaspoon oregano
1 garlic clove, minced
1/4 onion, chopped
1 teaspoon sweet basil
salt and pepper
spaghetti sauce, enough to cover meatballs
Mix all ingredients together
Form about the size of golf balls
Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
Simmer for at least 2 hours.
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ok one of them should be ok
let me know how they work out