Old School Italian; Nonna would be Proud!!

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All those years ago, in New Jersey, nonna Lo Sapio didn't weigh 90# but she churned out hundreds of pounds of delicious Italian food every week for all her kids, grandkids, and their friends!! I always worked an invitation!!

 

[Trix4me]

I would love to have Nonna’s recipe for those meatballs ?

 

[easyelk13]

You just settled my what's for dinner dilemma!!

 

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Classic Italian Meatballs

• 2 cups (5.2 oz) fine bread crumbs, either plain or Italian seasoned
• 3/4 cup whole milk, then more if needed
• 1 lb. 80% lean ground beef
• 1 lb. ground pork
• 1 lb. ground veal
• 3 large egg yolks, no whites
• 1/2 cup finely minced sweet or yellow onion
• 2 garlic cloves, or minced (2 tsp)
• 2 Tbsp finely chopped fresh basil
• 2 Tbsp finely chopped fresh parsley
• 1 Tbsp finely chopped fresh oregano
• 1 cup finely shredded Parmesan cheese, or 3 cheese blend (Asiago, Romano, Parmesan)
• Salt and freshly ground black pepper

Secrets to soft, and fork tender meat balls-

Try to use veal, if available. Some grocers actually sell a meat ball mix with it already ground in.
Don’t go too lean on the beef, you need some fat in the mix as it cooks.
Whether you bake or fry, only cook to medium rare so they finish in the sauce. Smaller ones will cook fast, and be tough.
Just use egg yolks only, as the whites will cook and make them rubbery.
When you roll them out, lightly grease your hands and the mixture won’t stick to them and make the outside rough.
Larger ones (1 1/2") cut in half and make better sausage sandwiches.
They will keep 3-4 months, whether raw or cooked. Freeze immediately and then bag them up in air tight baggies