Recipe: Meatballs

The most tender, delicious meatballs that ever were. And the perfect thing to cook up when you want to proudly wave that Italian flag.

I have a small list of mini goals I am focusing on this year. I won’t call them resolutions, because there is nothing magically “new year” about them. Just little goals I have set for myself to work towards.

And cooking more Italian food happens to be one of them.

Which was especially reinforced when Nick exclaimed “We’re Italian??” at a New Year’s Day brunch.

It was a momentary lapse, for sure, but it just reminded me of how little Italian food I cook.

For two reasons.

One, because my interests in cooking are ALL OVER THE PLACE.

Kind of like me.

Not a bad thing in the least, but I think it’s important that my kids are reminded of their cultural background.

Even better when it’s through food at our table.

Because food = love.

I want them to associate certain things with their Mom and childhood.

Good, homecooked meals should be in the top five.

And the second reason I don’t cook a lot of Italian food?

Because carbs.

Hard to crack open an Italian cookbook and not find it rife with pastas and breads.

And while I’m not NOT eating carbs, I usually keep them at a bare minimum.

And so here we are.

Working on that mini goal of “cook more Italian,” and these meatballs.

Our weekend was decidedly chill, which was 100 parts awesome. And because it was planned that way, I also set aside a chunk of time to make Sunday Gravy. With meatballs. And garlic bread.

And this “weekend chill factor” was further buoyed by an ice storm that had all newscasters begging people to stay off the roads.

And so we did.

Pajama-clad from Saturday afternoon through mid-day Monday.

Perfection.

And so were these meatballs.

Ridiculously simple to make, they are moist, huge, and filled with subtly impactful flavor.

Which also means: everything a meatball should be.

Make them.

And tuck the recipe into your repertoire for when you have a lazy Sunday or want to embrace your Italian heritage.

Whether or not you’re Italian.

Meatballs
Recipe courtesy of The Men of the Pacific Street Social Club Cook Italian

Makes 6-8 servings

Ingredients
1 cup cubed stale bread (as from an Italian loaf)
milk for soaking the bread
1 pound lean ground beef, such as sirloin
3 cloves garlic, minced (I used four)
1/2 cup minced fresh parsley leaves (I used dried, so way less)
1/2 cup freshly grated Romano cheese (use the good stuff!)
2 large eggs
4 cups basic Marinara sauce (I didn’t use the recipe from the book, use this one)
3 tablespoons olive oil
salt and freshly ground black pepper

Directions
In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine.

In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12-14 meatballs, about 2-1/2 inches in diameter, and chill until ready to cook.

In a large saucepan or casserole set over moderate heat, heat the oil until hot. Add the meatballs and cook them until they’re browned on all sides, 5 to 7 minutes. Add marinara sauce and simmer, stirring occasionally, for 1 hour. Serve with your favorite pasta and freshly grated Parmesan.