Swear on the bible, I always thought meatballs were suppose to be small & golf ball size at the most. Then I saw the movie “The Wedding Singer” with Adam Sandler. When the little old lady slapped some palm sized meatballs in his hand as payment for her singing lessons, I was like “Holyyyyyy hell”! My meatball loving heart almost burst with excitement.
For years, I have tried various recipes but none of them hit the spot. We use to have meatballs every other week as I tried out different recipes. My hubster said they were all good but I wasn’t blown away by any of them.
To be completely honest, I actually gave up trying to make them for a few years and started buying them from Sbarro because, in my humble opinion, Sbarro’s meatballs are super bomb dot com. I had forgotten just how good they were until after an alcohol induced night with friends in Vegas, I stumbled upon a Sbarro in the food court of our hotel. It was like finding a lost love! I truly believe in my heart of hearts that Sbarro meatballs saved me from a mean hang over the next day though my hubster says there’s no scientific proof to my theory.
When we got back home, I was determined to figure out a good meatball recipe and decided to combine things I liked from other failed attempts into a recipe that I loved.
Here are the things I knew I needed my meatballs to be:
- Palm size, no less and no more. Less is pointless & more doesn’t hold up well when cooked.
- A mixture of meats for taste and texture
- Well seasoned
- Tender so you could cut it with a fork while still holding it’s shape
- Hearty…I wanted to be able to eat them by themselves in sauce with some crusty bread!
- LOVED…when friends & family tasted them, I wanted them to love meatballs as much as I did.
- 2 lbs ground beef
- 1 lb ground veal
- 1 lb seasoned Italian ground pork sausage
- 1 cup of bread crumbs
- Italian Seasoning to taste
- 1 cup of shredded Parmesan cheese
- 2 eggs
- 1/2 cup of milk
- salt & pepper (to taste)
- 2 bottles of Marinara Sauce (your choice) or you can use my "Kick Ass Marinara Sauce Recipe"
- combine all three ground meats into a large bowl. Add 2 eggs, bread crumbs, Parmesan cheese, Italian seasonings, salt & pepper & a 1/4 cup of milk. Mix thoroughly. When mixture looks as if it's too dry add another splash of the remaining milk. You want your meat mixture to be moist but not drenched or soup-like. It's totally ok if you don't use all the milk. Once mixture is thoroughly combined, form into balls the size of your palm.
- In a pot, add your marinara sauce then place your meatballs in the sauce and let simmer for an hour. You can leave it in longer if you have time and even make this in a crock pot and cook it on low for 4 hour. The longer you simmer it, the tastier your meatballs will be as it soaks up the marinara sauce as it cooks. Enjoy!