This recipe was adapted from a cookbook a friend gave me, ‘Journey into Cooking’, by Maria Gray. It’s even an autographed copy. There is more content in this book than any illustrated, commercial cookbook has nowadays, with 270 pages with 1-4 recipes per page.
Next time you go to the bookstore or Amazon.com to purchase the next celebrity chef’s new cookbook, go to the bargain section and look for an old-school, un-illustrated, un-trendy cookbook someone cared to pass on to you. You’ll find treasures.
Italian Meatballs (serves 8-10)
- 1 lb. ground pork
- 1 lb. ground beef
- 1 egg
- 1/2 cup real bread crumbs (bread torn by hand)
- 1/3 cup milk
- 1/2 small onion, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. fresh basil, chopped
- 1/4 tsp. garlic powder
- 1/4 cup processed bread crumbs
- 1 Tbsp. Italian seasoning
- 4 Tbsp. olive oil
- 1 quart tomato sauce
1) Preheat oven to 350 degrees. Soak real bread crumbs in a cup of milk.
2) In large bowl, mix all ingredients except tomato sauce together. If you’re not afraid to get dirty, use your hands to mix. It is finished mixing when you get that springy, bouncy texture from the meatball mixture.
3) Gently shape meatball mixture into balls (little smaller than golf ball size), but do not handle them much, or they will be very tough after baking.
4) Cook sauce in pot over low heat. Lightly drizzle olive oil to grease 2 cookie sheets. Bake for 20 minutes, turning over once.
5) Spoon into sauce, simmer for 5 minutes – 1 hour. Serve over pasta.
- 1/4 cup sour cream instead of 1/3 cup milk
- The longer the meatballs simmer in the sauce, the more it enhances the flavor/saltiness. You may want to add a little more salt to the meatball mixture if you don’t want them to cook in the sauce for a long time.