This is my nonna's actual recipe, handed down for centuries, and as such, all measurements are very approximate. You just kinda have to eyeball it. For best results, simmer in marinara sauce for 2 hours after making. This not only allows the meatballs plenty of time to soak up the sauce, but also makes even sauce-in-a-jar taste like you made it yourself from scratch
I'm not quite sure of the number of servings; when Mom made this for a family of 4, there would be several days' worth of delicious leftovers.
Prep Time: 1-2 hours. Cook Time: about 5 minutes
- 1 lb. ground beef or lamb
- 1 large egg (US large)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- Extra-virgin olive oil
- Garlic to taste (fresh is best, but pre-minced or garlic powder is still good)
- 1 tsp. salt
- Cover the bottom of a large pan in olive oil. Add 1 tsp. garlic.
- Combine other ingredients in a large bowl. Mix well.
- Roll mixture into balls and put them in the pan. I prefer about 1" diameter meatballs, for faster cooking and better sauce absorption, but you can make bigger ones too.
- Cook on medium-high heat until brown. Add to your favorite Italian food.