This is how my Mom made meatballs. She learned how from her Mom who came to the US from Germany in her 20’s. My Mom never used measurements so I will try to get it as close to hers as possible. I just eyeball the ingredients when I make meatballs and they come out a little different every time!
Mom didn’t fry or bake the meatballs, she just added them right to her huge pot of spaghetti sauce and poached them until done. This is my favorite way to cook them, they keep their shape and flavor the sauce. I let the sauce cool a bit before I serve, and allow the fat to rise to the top. I then skim it off with a big spoon. Reheat the sauce and serve.
- 1 lb 85% Ground Beef
- leftover bread, heels, rolls, to equal 2 regular slices of bread
- 2 Eggs
- 1/4 cup Ketchup
- 1/4 cup Parmesan Cheese
- 2 tsp Dried Parsley
- 1 tbsp Worcestershire Sauce
- Salt and Pepper
- Break up bread and put in bowl. Cover with water and let sit for about 15 minutes.
Squeeze excess water out of bread, and discard remaining water.
Add rest of ingredients and mix
- Add rest of ingredients to bowl and mix with hands until all ingredients are incorporated. Try not to over mix as this will make your meatballs tough.
- Heat skillet with enough oil to cover bottom over medium heat. Form meatballs into whatever size you are in the mood for.
I make them about 1 inch for soups and about 2 inches for spaghetti and meatballs.
When skillet is hot, add meatballs and brown on all sides. Drain on paper towels.
Add to sauce and simmer about 10-15 minutes or until cooked through.
Alternative cooking method
- After forming meatballs, place on baking sheet with sides and bake for 10 minutes for small meatballs, 20 minutes, for large at 350F.
Or do like Mom did and just drop the meatballs into simmering sauce, don’t stir right away, cover and simmer for 20 minutes or until done.