After marrying my Italian husband, I was brought to everyone of his aunts one by one to be taught how to properly prepare Italian foods. My husband refers to it as peasant Italian food. This recipe is not one you would find in an Italian Gourmet cookbook. You will never find Angel hair pasta on a real Italian dinner table. I learned that all pasta does not taste the same, A spaghetti dinner has to be Ronzoni #8 or #9, and the meatballs must be bigger than a golf ball. The meatball recipe below is my hybrid recipe of three different aunts.
2 lbs of Ground Meat (use Turkey, Hamburger, Pork - or a combination)
2 eggs, beaten
1 1/2 Cup of Italian Seasoned Breadcrumbs (Progresso brand preferred)
1/2 Cup of Grated Parmesan Cheese
1/4 Cup of Milk
1 Tblspn Italian Seasoning (Ham Towne Spicery Of Course)
2 Tsp Garlic Powder
1 Tblspn Parsley (dried flakes)
Marinara Sauce - Large Jar (When not making from scratch, many Italians prefer to use plain Ragu brand doctored up with parsley, garlic, oregano & Bay leaf.)
Combine all of the above ingredients- it is easiest if you mix all of the ingredients with the meat using your hands. (Did you ever notice what strong hands Italian women have?) Form the meat mixture into balls a bit larger than a golf ball. (No smaller or you just failed Italian cooking 101).
Fry the meatballs in a little olive oil until they are brown ( be sure to turn on each side and don’t worry if the sides flatten a bit).
Place the browned meatballs in a saucepan and cover with the marinara sauce. Cover the saucepan. Cook on very low heat for about 2 hours or until the meatballs are cooked completely.
Authentic Italian Meatballs you can be proud to serve any Italian guest.