Grandma’s Meatballs

Brendan’s Grandma’s recipe (Helen Papaleo, née Gangemi)

Ingredients

• 2½ to 3 lbs of beef+veal+pork meatloaf mix
• 4 slices of white bread per pound of meat, remove crust
• 5 eggs
• 4 Tbsp chopped parsley
• 2 tsp salt
• 1 tsp pepper
• 6 Tbsp of Parmigiano-Reggiano
• 1 tsp garlic powder

Directions

1. Soak each slice in milk, squeeze and break apart, and add to meat mix.
2. Roll half of the mixture into 1” balls for pasta, and the other half into pebble-sized balls for soup. Freeze overnight for next-day use.
3. If cooking same-day and it’s too wet to roll, add breadcrumbs and put in the refrigerator for an hour.
4. Grandma bakes meatballs before adding to sauce. (Temp and time TBD)