This is the recipe my grandmother used to make wonderful, cloud-soft meatballs – which, unsurprisingly, we cannot duplicate. Measurements for all ingredients tend to be approximate. We used to remember the ingredients by listing them in the traditional order.
“To the meat, add
salt, pepper, parsley, garlic, cheese, bread, and egg!”
1 pound or a bit more of ground round
salt, a pinch
black pepper, a pinch
fresh parsley, chopped
garlic, chopped
grated Parmesan cheese, 2 tablespoons
3 slices white bread, ripped up and soaked in a bit of water, then squeezed out
1 egg
Put the meat in the bowl, add other ingredients, then mash and mix very well with your hand, and form into meatballs. Cook for approximately ½-hours by dropping them into simmering marinara sauce (a large pot full – cooked from 3 large cans peeled tomatoes.)
Recipes out of the Blond Box 