Add Garlic and Herbs
Using fresh garlic will deliver flavor with a kick. Pair that with classic Italian herbs and spices like oregano, red pepper flakes and fresh parsley—and don’t forget the salt and pepper!
Grandma never measured; it was always a pinch of this and some of that, so experiment to find the perfect flavors.
Use Cheese, Please
Another classic ingredient for Grandma’s Italian meatballs is cheese. Try using freshly grated Parmesan, Parmigiano-Reggiano or Romano cheese to add flavor.
Add Milk for Moisture
A little bit of milk will add moisture to your meatballs. (Many people think it’s the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)
Mix Ingredients by Hand
Don’t be afraid to roll up your sleeves and use your hands. With clean hands, gently combine the ingredients, being careful not to overwork the meat. To prevent the mix from sticking as you form your meatballs, try lightly coating your hands with oil or water.
Shape the Meatballs
The size of your meatballs depends on how you plan to serve them. For soups, you’ll want smaller, bite-sized meatballs. If they’re going to be served on top of spaghetti, try a medium-sized meatballs (about 1-1/2-inch rounds).
Brown the Meatballs First
Yes, you can cook your meatballs by putting them directly in the sauce and letting them simmer for a good, long time. But browning them before they hit the sauce enhances the flavor and the texture. You can either brown them in batches on your stovetop or in the oven.
Add Meatballs to Sauce
The secret to Grandma’s meatballs is time, patience and a good homemade sauce. The meatballs need to simmer low and slow for maximum flavor. In addition to having a delicious meal, your house will smell amazing.
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