Growing up, I spent all of my summers at Lake George, surrounded my cousins, aunts, and uncles. We’d swim all day, every day, not shower, EVER, and eat whatever was served, because we had no choice and because we were ravenous. I acquired my nickname during one of my first summers. Meatball.
I have a certain place in my heart for meatballs. I was, how do you say, a bit on the round side of round when I was a baby and toddler and straight through to youngster. I don’t remember who gave me the nickname, but it really doesn’t matter. All I know is that when I see a long-lost second or third cousin, I’m always called by my endearing moniker, Meatball.
Through the years I’ve tried to perfect the meatball recipe. I add less onion, more parm, use breadcrumbs, use bread, mix up the meats, use no tomato, use lots of tomato, blah, blah, blah…..I think I’ve managed to come up with a keeper and the kids scarf them down. I use the perfect mix of meats (beef, veal, and pork), bread soaked in milk, parmigiano, no onion (!), and an ice cream scoop!
- 1 pound each GROUND VEAL, GROUND PORK, and GROUND BEEF
- 2 EGGS
- 2 slices of BREAD, torn into pieces
- 1 cup MILK
- 1 cup freshly grated PARMIGIANO REGGIANO
- 3 cloves GARLIC, minced
- 1 cup TOMATO PUREE
- A generous seasoning of SALT and PEPPER
- Preheat your oven to 375.
- In a small bowl, soak the bread in the milk. While soaking, dump everything else into a big bowl.
- Crumble the bread with the milk and when it’s completely combined, add that to the big bowl.
- Mix with your hands and incorporate everything together.
- When it’s completely mixed, use a medium-sized ice cream scoop and scoop out your meatballs and place them in a baking pan.
- Bake for 30 minutes.
- Plop them (along with the juices from the pan!) in your tomato sauce.