Recipe for Grandma's Meatballs | Almanac.com

Grandma's Meatballs

Photo Credit
Becky Luigart-Stayner
Makes 25 to 35 meatballs.
Jo Ann Gallo, Bloomsbury, New Jersey
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If you’re looking for a great meatball recipe, look no further than Grandma’s Meatballs. The  bread pieces are added to the meat mixture.

We liked these meatballs so much, we included them in our cookbook, The Old Farmer’s Almanac Reader’s Best Recipes.

1/2 pound 85% lean ground beef
1/2 pound ground pork
3 large eggs
6 cloves garlic, finely chopped
1 sweet onion, chopped
1 small red bell pepper, chopped
1 bunch Italian flat-leaf parsley, finely chopped
3/4 cup freshly grated Pecorino Romano cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 to 1 baguette (or loaf of French or Italian bread, no seeds)
olive oil for frying

In a bowl, combine all ingredients except bread and oil. Mix thoroughly.

Wet half of bread with water, then squeeze out excess water. Tear into small pieces and add to meat mixture. Mix with your hands. It should be sticky but hold together. If too wet (not holding together), wet remaining bread, squeeze out excess water, and add in pieces as necessary to make mixture sticky and hold together.

In a sauté pan or skillet over medium heat, warm 1 inch of olive oil until hot. Using 1⁄4 cup of meat mixture at a time, form meatballs by hand or with an ice cream scoop. Add to oil (meatball should sizzle). Turn to brown on all sides. Drain meatballs on paper towels and serve with your favorite sauce.

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