One of my all-time favorite dishes to prepare has always been spaghetti and meatballs. In my opinion, this meal is fabulous any time of the year and comes together quite easily! Add a tossed salad and a crusty loaf of bread and you’re set!
Barely tall enough to see the top of the stove, I often remember watching my Mom make homemade meatballs in our apricot-colored kitchen. My Mom is a wonderful cook, and one of the things I admire so much about my Mom’s cooking is her ability to put together a recipe without using a cookbook. Although she certainly has her favorite recipes and cookbooks, she has the natural talent to know what flavors work well together and what amount to use of each ingredient. The only problem with this is that even while watching her cook, I’m not always able to replicate the flavors she produces. It might be close, but each of her mouth-watering meals can be a one-of-a-kind original!
I’ve named this recipe in honor of my sweet Mama and have tried to capture the essence of her amazing meatballs. I hope you will enjoy this recipe as much as I do!
Mama’s Italian Meatballs
*I prefer to use organic ingredients whenever possible
1 lb. ground beef
1 large egg
2 slices of crusty bread, toasted and well-blended in a food processor
3-4 cloves of garlic, chopped
1-2 Tablespoons dry Italian seasoning
1/2 teaspoon kosher salt
1/3 cup milk
-Preheat oven to 425 ° Fahrenheit
-In a large mixing bowl, gently combine all ingredients and gently mix by hand until well-incorporated.
-Form into balls about the size of a rounded tablespoon — I like to use a cookie scoop for even cooking.
-Bake for 20-25 minutes, turning the meatballs halfway through cooking. Meatballs are done when cooked through and no pink is showing.
-Enjoy in your favorite Italian pasta dish, for meatball sandwiches or with a delicious Italian Tomato Sauce.
-Makes approximately 24 meatballs.