A handbook for anyone embarking on domestic independence
A Real Meatball

A Real Italian Meatball
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Dear Lucia: My husband likes real Italian meatballs. He wants them spicy but not too hot. What is your favorite?   ~ Bobbie

Dear Bobbie: Here's a recipe for you to try. My son-in-law wasn’t much on meatballs so I spiced things up with this recipe and he seems to like it quite a bit. Let me know how it works for your husband.

2 lbs. ground beef
1 medium onion (chopped fine)
2 or 3 slices white bread (crusts removed) break-up and soak in a little milk
1/2 cup parmesan cheese (grated)
2 T. Worcestershire Sauce
1or 2 cloves garlic (minced)
1 teaspoon dry thyme leaves
salt and pepper
chopped fresh Italian parsley (optional)

Put meat in a large bowl and add onion. Squeeze bread slightly before adding to meat. Add rest of ingredients and mix with your hands or a fork. Pick up meat with an ice cream scoop or your hands to ensure meatballs will be the same size. Wet your hands and roll meat into a ball. Get a large (10 or 12 in.) frying pan and put enough oil to cover bottom of pan. Place pan on burner (med. high heat) and when oil is hot, place meatballs in pan. Do not over-crowd. Turn them over as they brown.

You will have to do them in batches and as each batch is cooked, place them on a paper towel to drain. After they are all browned, put them in your sauce to cook another 20 to 30 minutes. The sauce can be a Marinara or any meatless tomato sauce. This recipe should yield 14 to 18 meatballs. If any are left over, they freeze nicely.

Mangia Bene!