Introduction: Authentic Italian Meatballs

About: A father, son, brother, husband, friend, cook, poet, photographer, biker, book author, amateur paranormal investigator & Libertarian. Italian and Sicilian descent.

This is the same recipe my family has been using for years to make meatballs for Sunday Gravy (or as most Americans would say spaghetti sauce). Only for this recipe we are making small recipes. Keep in mind there are only a few things that are actually measured. I've been doing this for so long I don't measure, I just know.  You can also see this as part of Italian Wedding Soup.

I use 85/15 ground beef. This is primarily what I always use. It gives just enough meat and just enough fat to flavor it. Too lean and it won't taste the same. Its all up to the individual tho. Now for every pound of ground beef you will need the following. In this case we are only making 1 pound. There is no particular order for any of this.

1/2 chopped onion
approximately 2 heaping teaspoons of jarred granulated garlic)
approximately a couple tablespoons of Romano cheese
approximately a tablespoon of salt
approximately a teaspoon of ground pepper
approximately 2 tablespoons of dried parsley
2 eggs
approximately 1 cup breadcrumbs (Italian or plain)

Put in the bowl and hand mix until well blended. Ball your meatballs. Now you just need to cook them.  I usually fry them until the outside is brown and it seals them.  Then stick into Sunday Gravy (spaghetti sauce) to cook the rest of the way.  You can also bake them.