| |


It’s National Meatball Day!!

Meatballs (2)

My Grandma Sue made the best meatballs ever – hands down – you can say I’m wrong but I know I’m right!  They were soft, but firm, they were tasty but not spicy and they were great with or without sauce.  The best part of making them with her was getting to eat them right out of the frying pan before they hit the sauce.  My son loves to do that now and it brings back memories of my days as a kid!  For years I’ve try to make meatballs like “Gram” but I only successfully did that once.  I will never forget the look on my cousin’s face.  I know it spooked him out – that’s how close my meatballs were to hers!  At any rate,  I have fond memories of sitting at Gram’s kitchen table on a Sunday morning rolling oh about 100 meatballs!  Italians do not know how to cook for a small crowd!

I continue to perfect the recipe.  Honestly I don’t have an exact recipe, but this one will get you started.  Before you fry all of them fry one and taste it – you will then know what to add if anything!



Meatballs are tricky as you don't want them to be too soft or too hard. Also it's tough because you can't taste them as you go along. Fry up a meatball before you roll all of them. Surely practice makes perfect!


  • 1 lbs of ground beef
  • 4 eggs
  • 3 tbsp. parmesan cheese - grated
  • 1 cup of bread crumbs
  • 4 cloves of garlic - grated
  • 1/2 cup of finely chopped parsley
  • 1 tsp garlic powder
  • 1 tsp. garlic salt
  • Salt and Pepper to taste preference
  • 1-2 tbsp. of water


  1. This is pretty easy - mix all of the ingredients together and roll one meatball - taste the meatball and add more ingredients as needed. Fry all meatballs or put them in the over until browned and cooked through.
  2. When done cooking set some aside to nibble on and throw the rest in your sauce.
  3. I like to save the drippings to put some in my sauce too! So gooooood!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *