As a descendent of an Italian immigrant family, I have been handed down numerous variations of Meatball recipes from great- grandmother to grandmother to mother then me. That’s a picture of Mom over on the left.
Then after marrying an Irish-Italian man I was given his Italian families versions of their best meatball recipes. I could fill a book with these recipes.
However, they really don’t differ much.
It could be as simple as a little less cheese or no parsley but basically the same. However, I could never find one recipe that really gave me a nice moist meatball and one that would stay moist after being cooked in spaghetti sauce.
Solution was not in the ingredients but in the method of preparing. Thus, I have found a method that makes a moist and juicy meatball.
Watch me prepare moist meatballs in this video below and see how easy it really is!
- 1 lb. ground meat (preferably chuck)
- 2 slices bread or rolls
- 1 cup milk
- 1 whole large egg
- 2 cloves minced garlic
- 2 TBS. chopped parsley
- ¼ cup grated Parmesan cheese
- ¼ tsp. course ground black pepper
- ½ tsp. salt ( to taste)
- In large bowl mix together with your hands (best tool for this recipe) the bread, milk, egg, garlic, parsley, and cheese. You can also use a food processor for this. Mix until well blended. It will be a very runny mixture.
- Add the ground meat, salt and pepper and mix well, again using hands.
- The mixture will feel soft and moist. Shape into balls.
- Fry in olive oil or microwave or bake until fully cooked.
- Now you are ready to add the cooked meatballs to simmer in your spaghetti sauce. Here’s my Marinara Sauce Recipe along with a video.