I'm not what you'd call meatball snob. I'll eat most any meatball served. And most meatballs I've had are not bad. Some have been bad, really bad, but most are decent. Only three, however, have stood out as top tier meatballs. One, obviously, is my mom's. Another is my friend's family recipe. She won't share it. It's locked down and buried deep. So I there's no hope of letting you in on that one! The other one is a meatball my high school field hockey coach's mom made. I had it and thought to myself, these are the same as my mom's! They were an instant winner.
My mom's meatballs are pretty basic. That's one thing I've learned, though. Your recipes don't need a thousand ingredients to taste good. Just a few quality ingredients mixed in the right proportions will land you a winner most times. With all that said, here's the recipe!
Mom's Meatballs
Ingredients
1-1/2 pounds ground beef
1 or 2 cups Italian seasoned breadcrumbs (homemade or store bought)
2 eggs
2 half eggshells full of water
handful of parmesan cheese
Mix all ingredients together, adding enough breadcrumbs to make the mixture firm but not dry. Start with a cup and go up as needed to get the consistency described. Form into balls, the size of your choosing. Broil a few minutes, just until browned.* This is to drain fat, not fully cook the meatball. Place browned meatballs in red sauce and simmer about 1 hour.
Meatballs can also be browned in the microwave starting at 3 minutes, then checking for doneness. Once again, this is to drain fat, not fully cook the meat.
The slow cooker can be used to finish your meatballs in sauce, but I don't advise cooking them longer than 4-5 hours on low. Any longer than that and you'll end up with over-cooked meat that tastes more like canned fare than delicious cuisine. You don't want that!
Thanks for stopping by. And as a reminder I'm participating in the Ultimate Blog Challenge.
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