Although meatballs (polpette) are grounded in Italian food culture, Americans have adopted this classic and made it their own. Spaghetti and meatballs are found on almost every menu and in every household. Growing up in an Italian family my Mother would make meatballs often, they were always tender and tasty, this recipe is based on hers (she never measured ingredients) so I had to adapt from my observations watching her cook. Here’s how to make them.

Meatballs

1 lb ground beef

1 lb ground pork or loose sweet Italian sausage

small handful (approx 2 tbs) flat leaf parsley chopped

2 c fresh (not dried) breadcrumbs

1/2 c water (you can also use milk instead of water)

1/2 c grated parmigiana or romano cheese

2 eggs

salt and pepper to taste

1-2 cloves fresh garlic grated if using

Add all ingredients to a mixing bowl and mix with your hands until combined. Gently form into balls without pressing and packing the meat mixture. Either fry in olive oil until browned on all sides or bake in a 375 degree oven approximately 20 minutes until lightly browned. Finish cooking in your favorite tomato sauce on low (at least 1 hour, longer is better). Serve with your favorite pasta or a meatball hero is amazing with lots of aged provolone and/or mozzarella. Note: I do not use garlic in my meatballs but feel free to add grated fresh garlic if you like.

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