New Meal Monday! Homemade Meatballs….

I never met her….

She is my dad’s Mom…my Nana. A fun loving gal who was full of life–and laughs…and as sweet as can be. I love her even though I never met her. She loved my mom dearly and was thrilled when my Dad settled down—and married. With that love came a few fabulous recipes—isn’t that what cooking is all about?? Showing those you love—love through food. That is how I tend to show love…So today on New Meal Monday…I am dedicating this to my Nana–who I am sure is smiling from above–on her granddaughter who makes her meatball recipe–at least 3 times a month–with much love sprinkled in.
This was a hard recipe to do for me—because I learned from my Mom…and she never measures ;)
That’s ok Mom…love you anyway :)
What you will need…
  • 1.5 lbs ground chuck ( makes about 15 meatballs)
  • 2 T worsheshire sauce
  • 1 egg
  • 1 clove garlic minced
  • 1/4 cup Parmesan cheese
  • 1 cup Italian bread crumbs
  • 1tsp salt
  • 1 tsp pepper
  • 1 T olive oil
  • Extra large jar of a favorite spaghetti sauce.
  • In a large bowl, beat the egg
  • Mix in the worshershire sauce, garlic, salt, pepper, Parmesan.
  • Mix in the meat. Don’t over mix—that will make for a tough meatball (insert your own joke here ;)
  • Gently incorporate ingredients–should look like this above pic.
  • Add in your Italian bread crumbs and gently mix ( I use my hands, gently squishing the meat until all the ingredients are combine).
Form the mixture into meat balls with your hands—I place them on wax paper–easier cleanup!
Heat a skillet on med/high heat. Heat 1 Tablespoon olive oil.
Brown the meatballs in the skillet on all sides. They don’t have to be cooked through…just browning them so that they don’t fall apart.
In a large stock pot…pour in half the bottle of sauce and heat on low/med.
As your meatballs brown…place them in the pot with the sauce.
When you have all the meatballs in the pot, add the rest of the sauce–gently covering the meatballs.
Cover and heat on low for about an hour–to an hour and half. Gentle low heat is best—make for a tender meatball :)
Serve with your favorite spaghetti and a salad! If you don’t eat them all—let them cool a bit and place in a freezer container. They freeze fabulous!!! Or keep in the fridge for up to 3 days.
Be inspired to be clever!
Thanks Nana!!

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-Tracie
About Tracie

Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge.

Comments

  1. Danielle Oakey Interiors says:

    looks delicious, i must try!

  2. I have this recipe on the stove right now, smells fabulous! Can't wait to eat it. :) Thanks!

  3. wow! That's all I can say, my whole family was oohing and aahing ver how wonderful these were. I have never had a more tender, yummy meatball. Thanks!