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Winter sets in and most of us think of cozy casseroles and soups. Me, I think of meatballs. Doesn't that just bring up all sorts of warm, fuzzy feelings? "On top of spaghetti, all covered in cheese ..." You know that song. Meatballs. They're meaty, but not too heavy, and they turn your spaghetti and sauce into a party.
Forget the fancy recipes with four different kinds of meat including veal -- meatballs can be easy! And if you're lucky, you have an Italian grandmother with the perfect meatball recipe to hand down to you. I am not so lucky -- so today I'm borrowing someone else's grandma's recipe!
Grandma Maroni's 100-Year-Old Meatball Recipe via Food Network
Ingredients:
1 pound ground chuck 4 ounces dried bread crumbs 4 large eggs 4 ounces whole milk 6 ounces grated Romano 3 ounces grated Spanish onion 2 ounces finely diced fresh garlic 2 ounces finely chopped fresh Italian parsley leaves 2 ounces finely chopped fresh basil leavesDirections:
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose, add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
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