Not one, but two meatball recipes comin’ atcha. And this time, with a guest star!
Ever since this project began, I’ve been excited to pair up with Becky to make both of her family recipes for meatballs. I had only had her Dad’s in the past (and loved them) but knew her Mom was a great Italian cook (and I’ve had several of her great dishes) so knew those would be worth trying as well. As expected, both were terrific, and it was really fun to make them with Coop.
Now, these are Becky’s family recipes, and as a result, have been written down very free-form. There aren’t measurements for many of the items, etc. But we made do by eyeing things until Becky thought they looked/felt right. Photo here isn’t great because I recently got a new phone, so this is a makeshift shot cropped from Instagram.
Jiggity’s Italian Meatballs
Two pounds ground beef
1/2 loaf of bread, cut into tiny pieces
around 1 small onion, minced
2 cloves garlic, minced
1-2 tbsp basil, chopped
1 tsbp parsley, chopped
maybe 1/4 cup grated parm
salt and pepper
Preheat oven to 400.
Soak bread in water, breaking apart into tiny pieces. Slowly work the wet bread into ground meat, little by little. When it’s right, the meat will be a loose consistency. Work in remaining items. Shape into loose meatballs.
Bake for 20. While meatballs are baking, simmer sauce. Add meatballs to sauce and cook another 20 minutes or so.
2 pounds pork
1/2 tsp pepper
1/2 onion grated
1/2 to three quarter cup milk
2 tsbp butter
3 cups chicken stock
Pass pork through Kitchen-Aid meat grinder attaachment. Pass onion through.
Combine all meatball ingredients in a bowl
Melt butter in pan (a little at a time). Scoop teaspoons of meatball mixture and brown in batches, placing on a rimmed baking sheet. Preheat oven to 350.
Bake meatballs for 40 minutes.
As meatballs are finishing, add 2 tbsp butter to pan drippings. Add 4.5 tbsp butter and stir into a paste. Add broth and a bit of gravy master and thicken. Serve meatballs with gravy.