Mom would let each of us have one meatball after she fried them. They were so crunchy on the outside and soft on the inside, it was difficult to eat just one, but we had to wait until 2 o'clock to sit down for our family dinner.
Still today, no meal unites and satisfies us more than Nonna's pasta with meatballs on Sundays. It's where the family gets together for stories and laughs, triggering memories of childhood just like the holidays.
Every meatball is super moist and soft to every bite. Eat them fried or pop them into your favorite tomato sauce and serve them with your favorite pasta. They are the best meatballs ever! And, it's by far the favorite meal for everyone in the family. No need to make any sides, well... maybe just a salad. Enjoy!
Mom's Best Sunday Meatballs
- 1 pound lean ground beef, (may also mix 1/2 beef with 1/2 veal)
- 1 loaf Italian Bread (preferably old)- soaked in water
- 2 whole eggs
- 1 tsp. garlic powder
- 1 tsp. ground black pepper
- 3 Tbsp. Romano grated cheese
- 2 Tbsp. fresh Italian parsley - chopped
- 1/2 cup vegetable oil for frying
In a large bowl. Soak a loaf of Italian bread for a about 3 minutes.
Remove bread from water. Remove the crust and discard, leaving only the inside dough.
Using you hands and squeeze all liquid from the bread.
Transfer bread to a large bowl.
Combine bread with ground beef, eggs, cheese, garlic powder, pepper and parsley.
Mix with your hands to combine well. A spoon will just not do!
Scoop a small amount of meat mixture into your hand and roll into 2-inch balls.
On stove top, in a deep medium size skillet, pour oil.
Heat oil on medium heat. When oil is hot.
Carefully add a few meatballs and fry until bottom is crispy brown.
Gently turn meatballs over once and continue until crispy brown.
Remove meatballs from pan and drain onto a platter lined with paper towels.
Repeat until all meatballs are cooked.
Eat them alone, fried or place them into your Tomato Sauce and simmer for about 30 minutes to one hour. Using a spoon, gently remove the meatballs, transfer onto a platter and serve.
Yields: about 20 meatballs