Meatballs are my most requested recipe.  Everyone just loves them.  This is my grandmother’s recipe with some added touches.  They are so good with spaghetti, on a hard Italian roll with provolone or just eat meatballs! Don’t forget the grated parmesan cheese.



Meatball Prep:  Large Prep Bowl

1-1/2 lbs. ground chuck
1-1/2 chopped onion (save 1/2 onion)
2 eggs room temperature
1/2 cup granted parmesan cheese
3/4 cup Italian style bread crumbs
2 slices stale Italian bread cubed (let sit out for bread to harden)
1/4 cup fresh parsley
1 teaspoon Kosher salt
1/2 teaspoon pepper

Frying Meatballs:

Olive Oil
Non-stick fry pan


Use your favorite sauce.  We will do a Sunday Gravy recipe soon. 

Make it:

  • Add all of the meatball ingredients to your prep bowl and using God’s best mixing tool, your hands, mix together. 
  • Have a large pot of sauce simmering on the stove.  
  • Form the meatballs into balls any size you like.
  • In a large non-stick fry pan add 2 tablespoons of olive oil and heat.
  • Add meatballs to a hot pan and brown them 2 or 3 minutes on each side until rare.  Add to sauce.  They will finish cooking in the sauce. I use a large tablespoon for this.  Fry your meatballs in batches. 
  • Use grease from meatballs and fry 1/2 cup of onions.  Saute’ and add to sauce.
  • Let meatballs simmer in sauce for at lease 1 hour.  Stir  during this process.  Add water if sauce is too thick.
  • Here is my secret.  Add 1 tablespoon of sugar to the sauce. Grandmom said it cuts the acid.
  • Taste sauce to be sure you have enough salt and pepper to taste.
  • Serve with a salad and Italian bread.

The Italian Farmer is inviting  you for lunch  Let’s eat! Enjoy!