Giorgio’s Meatballs

When I was a kid we ate a lot of pasta, it was cheap and the ingredients were readily available. My Mom or Grandmother would can plum tomatoes with their secret spice blend and use my Grandfathers homemade wine for the sauce. The meatballs were never put into the sauce; they were always served as a side dish with some of the sauce poured over the top and eaten on a separate plate. The next day if any were left, we ate meatball sandwiches on home made rolls

Giorgio’s Meatballs

Giorgio Celmo

2 pounds ground beef or half beef half pork
1 cup fresh bread crumbs
1/2 cup finely grated Parmesan

1/4 cup milk
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper

1/8 teaspoon ground cayenne pepper
2 cloves garlic minced
2 eggs
3 tablespoons olive oil.

1. In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.

2. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a baking dish, preheat oven to 300 degrees. Place meatballs in ove to keep warn until pasta is ready or plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.

Makes: About 16 meatballs.