Mother’s Meatballs (and Lasagna!)

We actually made these quite a while ago during Fall break (it’s Thanksgiving break now, oops!), but school has been so insanely busy that I haven’t had a chance to finish this post.

Anyway, here’s my mother’s meatball recipe aka real meatballs by real Italians (not that any other Italian’s meatballs aren’t real).

I guess the most real part about this recipe is that my mother doesn’t use any measurements. At all. It all goes according to texture (how it feels in your hands) and how it tastes during the taste-testing (everyone’s favorite part, of course).

This recipe includes the making of meat sauce (which the meatballs and sausage are boiled in).

Ingredients that you need are as follows:

  • A bajillion pounds of meat (we used like, 10lbs?)
  • 8 eggs
  • Parsley to taste (Fresh is best! Seriously, it has 10x the flavor. If you don’t have fresh, you’re gonna need a ton.)
  • Breadcrumbs
  • Minced garlic (a lot)
  • Salt
  • Pepper
  • Parmesan cheese
  • A LOT of tomato sauce

Like I said, no real measurements. It’s all depends on how you like it.

Let’s get started.

You’re gonna want to use a food processor to finely chop your parsley. Remove the stems and toss ’em in.

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Combing your eggs, bread crumbs, parsley, garlic, and Parmesan. We split ours into two separate big pots to mix in.

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Meanwhile, start heating your tomato sauce on the stove.

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Count your meat. Got a ton? Good.

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Toss your breadcrumbs into your mixture. Did I mention that you’re mixing everything by hand? Because you are. That’s the only way.

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Actually, the hand-mixing is really important. Once you add the meat, you need to punch in as much air as possible. Literally, just punch it. Show it who’s boss.

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When thoroughly mixed, take some and fry it up in a little olive oil. Without burning your tongue off, taste it and see how you like it. Does it need more salt? More parsley? More cheese? I can’t tell you, it’s all up to you.

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When you’re satisfied, roll them out. Now, we don’t want any piddly little meatballs. They need to be at least just too big to fit in your mouth.

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Plop ’em in your sauce. We usually cook store-bought Italian sausage with ours.

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Next step: try to resist puppy eyes. Fail spectacularly.

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And there you are!

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You’re gonna want to leave them to boil for a very long time, stirring whenever someone passes through the room. When they’re fully cooked and your sauce looks good, you’re done!

Use your meatballs for anything! Meatball heroes, manicotti, or….

Lasagna!

We make ours with uncooked noodles, sausage, meatballs, ricotta, parmesan, mozzarella, and hard-boiled eggs. Anything else and, honestly, that’s kinda weird?

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Sorry that this post is so lacking when it comes to measurements, but I hope that it was at least somewhat easy to understand. Good luck!

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