Introduction: Grandma's Easy Authentic Italian Meatballs

This recipe makes lots of meatballs. If you are going to make meatballs, why would anyone just make enough for just one meal, when you can make enough for three. This batch of 21 meatballs will probably give me dinner of Spaghetti and meatballs, meatball sandwiches, and when I am cutting back on the carbs, meatballs with marinara and mozzarella and steamed broccoli on the side. How many meatballs you get from this depends on the size of your meatballs. Mine are about the size of the extra large eggs I used, but round.

Step 1: Ingredients:

2 lbs lean ground beef (I use organic, grass fed. Costs more, but worth it)
2 extra large eggs
3/4 c italian seasoned breadcrumbs (or cornmeal and 1 t of italian seasoning if you're gluten/wheat intolerant. It still tastes awesome)
3/4 c finely grated parmesan
1 t garlic powder
1 t onion powder
1/2 t sea salt (or regular salt)
1/2 t fresh ground pepper
1/2 c dry red wine (or water)

Step 2: Prepare:

Gather all your ingredients and put everything into a big bowl. Of course this means, ground beef first, crack your eggs into bowl. (use three eggs if you don't have extra large). Add remaining ingredients. The red wine is usually poured right from my wine glass into the bowl. Whatever dry red I happen to be drinking while I cook. I use grass fed lean ground beef. I know this can be expensive. But the difference is worth it. If this is too expensive, you will still love. I don't like using ground chicken or turkey.

Step 3: Mix:

I use my hands to mix all the ingredients. (wash them well first) Dig in with both hands! My Italian Grandmother used to tell me that this was very important. You must mix with your hands! Just squish your hands through it over and over again. My Grandmother told me when you think it looks like it is mixed enough...mix it a little more. You can't over do this.

Step 4: Roll:

Roll between the flat palms of your hands into round balls. Everyone's meatball size preference is different. So just be careful to adjust your baking time depending on the size. Mine are about the same size as my extra large eggs (but round). Don't worry about the roundness being too perfect, just do the best you can in 10 seconds or so.

Step 5: Bake:

Place all your meatballs on an ungreased cookie sheet. Leaving a little space in between so they will brown all around. Preheat oven on to 350 degrees, and put meatballs in for 25 minutes or until cooked through. Don't overcook or they will taste dry. So when they appear to be cooked through. 25 minutes for "egg size", less for golf ball size, more for fist size. Test one by cutting into. It should be no pink inside, but moist.

Step 6: Finito!

Like most Italian dishes, these freeze well and probably taste even better the second or third time.

I have to go hide these from my husband now or he will start eating them right off the cookie sheet when he walks in.

Buon appetito!