Making My Italian Grandma's Meatballs

Soak 3/4 of a loaf of bread in warm milk until it is fully saturated.

In a large bowl, combine 1 lb of beef, 1 lb of pork, and 2 sausages (removed from casing).

Season the meat mixture with salt, pepper, nutmeg, and chopped parsley.

After soaking, ring out the bread to remove excess liquid and add it to the meat mixture.

Add 2 spoonfuls of Parmesan and 2 whole eggs to the meat mixture.

Chill the meat mixture in the fridge for 30 minutes.

In a shallow braising pan, sauté half an onion until sweaty.

Add 1.5 tins of crushed tomatoes and 1/2 cup of water to the pan.

Season the sauce with salt, pepper, sugar, and basil, then let it simmer for about 10 minutes.

Prepare a bowl of water for wetting your hands to prevent sticking while rolling meatballs.

Roll the meat mixture into golf ball-sized meatballs and place them in the sauce.

After rolling a few meatballs, rewet your hands to continue rolling.

Shake the pan gently to create space between the meatballs for even cooking.

Cover the pan and let the meatballs simmer in the sauce for 20 minutes without moving them to prevent breaking apart.

After 20 minutes, check the meatballs; if the sauce is too liquidy, lower the heat and let it simmer uncovered for an additional 5 minutes.

Equipment Needed

Spice Level:

Allergens