Mama’s Meatballs

This is really a great recipe for nice, flavorful, tender, moist meatballs.  I usually make them about golfball size, which yields about 12-13 meatballs.  Sometimes I add a bit of veal in addition to the other meats, though it’s quite fabulous with only the beef/pork combo.

Yields 12-13 meatballs

Ingredients

1 1/3 cup dried italian breadcrumbs

1 cup milk

1 lb ground beef

1 lb ground pork

1/2 tbsp kosher salt

1/2 tbsp ground black pepper

2 lg garlic cloves, minced

2 eggs

1 3/4 cup freshly grated romano cheese

1 1/2 tbsp italian flat leaf parsley, chopped

Directions

Pre-heat oven to 375 degrees f.   In a small bowl combine the bread crumbs and milk.  Add the milk slowly and incorporate with the breadcrumbs after each pour.  The breadcrumbs should be the consistency of wet sand, not soupy.  Set aside.

In a separate and larger bowl, add the beef and pork, and lightly combine.  (so that the meat does not end up being overworked, at this point just mix the meat together enough that they’re slightly incorporated).  Add the salt, pepper, garlic, egg, cheese, parsley and breadcrumb mixture.  Combine thoroughly. 

Form meatballs to the a size slightly larger than golf balls.  Place in a baking dish and bake for about 25 minutes. 

After 25 minutes, remove the meatballs to a big simmering pot of sunday gravy and let them cook for an additional hour.

Italian Wedding Soup

This is one of my most favorite soups!! It’s so easy to prepare, and wonderful on a cool evening. Serve with a crusty Italian loaf.

Serves 4

Ingredients
Meatball Mix
1 onion, finely minced
1 clove garlic, finely minced
1/3 cup parsley, finely chopped
1/2 cup freshly grated parmesan
1/4 cup italian bread crumbs
1 egg
1/2 lb ground pork
1/2 lb ground beef
3/4 teaspoon salt
1/2 teaspoon black pepper

Soup Mix
10 cups chicken broth
2 cups beef broth
1 lb fresh spinach, cleaned and chopped
1 clove garlic, minced
2 eggs
3 tablespoons grated parmesan
kosher salt & freshly ground black pepper

Directions
Mix together the ingredients for the meatballs in a bowl. Shape the mixture in 3/4-1 inch balls. Set aside on wax paper or baking sheet.
For the soup, bring the broth to a soft boil. Add the meatballs, spinach and garlic, and let simmer for about 15 minutes. In a bowl, mix together the parmesan cheese and eggs. While gently stirring the soup, add the egg mixture. Season with salt, pepper if needed. Top with extra parmasan cheese when served.

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Yummy Appetizer Meatballs

Savory meatballs mixed with spinach and Parmigiano-Reggiano cheese, then stuffed with a small nugget of Mozzarella. I usually serve these with a tomato cream sauce, appetizer style, but they’re also excellent served traditional style with pasta. They’re a hit everytime, and my guests always ask for the recipe!!

Serves 4

Ingredients
1/2 cup plain bread crumbs
3/4 cup milk
1 box of frozen spinach, thawed
1 lbs lean ground beef
1 lbs ground pork
2 garlic cloves, minced
3/4 cup freshly grated parmigiano-reggiano cheese
2 large eggs
Salt
Olive Oil (enough to brown the meatballs)
4 ounces mozzarella cheese, cut into 25-30 cubes
1 jar of Tomato/Cream Pasta Sauce (my preference, you can use whatever the heck you want)

Directions
Preheat oven to 375. In a medium bowl, soak the bread crumbs in the milk. Wring the spinach dry in a clean kitchen towel and set aside. Place the ground beef and ground pork in a large bowl and combine (don’t over work the meat), and make a well in the mixture. Add the spinach, garlic, egg, parmigiano-reggiano cheese, salt, and the bread crumb/milk mixture.
Mix until combined (like I said…don’t over work the meat!!). Place about 2 tablespoons of the meatball mixture in your hand and press a mozzarella cube into the center. Form the meat around the cheese making a ball. Repeat with the rest of the mixture and cheese.
Brown the meatballs in the olive oil, being careful not to over crowd the pan, then transfer to an 11X7 baking dish.
Pour the sauce over the meatballs and cover with foil. Bake in the oven for 45 minutes to an hour or until baked through.

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