Grandma was a pro at making meatballs from scratch. Here are some of her best-kept-secrets for getting them just right.
If your Grandma was anything like mine, she was a fabulous cook. There was nothing better than the smell of homemade meatballs simmering in red sauce in her kitchen! I’ve rounded up some of Nonna’s best-kept secrets for making meatballs from scratch.
Just pair your meatballs with fresh spaghetti and warm Italian bread, and you’re all set for Sunday supper.
Use a Mix of Beef and Pork
Sure, spices add a lot of flavor to meatballs, but it’s the fat in the meat that makes them so juicy. Use a 50/50 mix of beef and pork as your base, or try a blend of beef, pork and veal.
Make Your Own Breadcrumbs
To make homemade breadcrumbs the way Nonna used to, soak leftover stale bread in milk for a few minutes. Remove the excess milk by squeezing the bread with your hands, then break up the bread into small pieces.
Here’s another easy way to make breadcrumbs at home.
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