I often reference my Mother, the Sicilian Goddess of the kitchen, because she really is an amazing cook. Really I should get her an apron with that personalized. Her meatballs are savory, bite-sized portions of perfection. One thing my Mom taught me about her meatballs, which is something she learned from my Nonna, is that they are not made perfectly round. They are a touch flat. Not sure how this came about; but I love them, and continue to make them the same way. The ingredients are simple and wholesome. Which is the reason for my blog. For me, cooking isn’t meant to be difficult with recipes that have a mile long ingredients list. Good quality food is simple.
Below is my recipe, which is the same as the one I grew up eating, except I don’t fry my meatballs. And they taste the same. This recipe though yields enough for 45-48 1 inch meatballs, about the size of a walnut. YES! This day I made 48 meatballs! Froze 3 portions then used 1 portion for dinner. I consider a dinner portion anywhere between 10-12 meatballs (figuring for a family of four, 10 will be eaten for sure – 3 per adult and 2 per child – and then a couple left over in case someone wants another). Meatballs are super easy to freeze in zip-loc bags after they are cooled. Even easier to reheat in a sauce, over a skillet, in the oven, or the microwave. It’s makes for a quick meal..a homemade meal, anytime!
Meatballs
2.5 pounds ground beef
2 1/2 cups of whole wheat bread crumbs (or plain bread crumbs)
1/2 cup grated Pecorino Romano
3 whole eggs
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
2 large garlic cloves, chopped
1 teaspoon of each S&P
Need: Parchment covered baking sheet drizzled with extra virgin olive oil.
Pre-heat the oven to 400 degrees F.
In a large mixing bowl, mix all the dry ingredients: bread crumbs, cheese, basil, parsley, salt and pepper.
Add in the wet ingredients: the ground beef, eggs, and garlic.
Using your hands, mix all ingredients until well incorporated.
Next, using your hands, shape the meatballs into balls, about the size of a walnut/1 inch, and place on baking sheet.
Bake for 15 minutes, then turn them over, place back in the oven for 7 minutes until browned and cooked through.
Stay tuned for my other meatball recipes later this year; especially my veal with ricotta! YUM!
Valeria Out Loud 
fantastic that polpette can be cooked in the oven. My mum/grandma (I’m Italian) always fried them but in the over we can avoid additional fat, great idea, I am going to give it a try!
Definitely do! I didnt grow up with them baked in the oven, i started that myself when i had kids. Easier and the results are the same (taste wise).
Also, thanks for following!
I will definitely try them when I next make them!!! ciao!