Frank Sinatra Lodge # 2621

Barbara Stonnell's "Mama's Famous Meatballs

Mama's Meatballs

 

l lb. of chopped meat

2 eggs

2 slices of white bread (run quickly under water to dampen)

Large handful of parmagiana cheese or locatelli

some parsley chopped fine

a few shakes (l/8 of teaspoon) of garlic powder or 2 finely chopped garlic cloves

pinch of salt

 

Mix all ingredients and "knead" it all to blend well.

 

Makes about 6-8 meatballs per pound of mixture.  For best flavor, Anissa says it must be cooked in a frying pan, some folks cook it even in tomato sauce or in the oven...your call.

 

When I make sauce I use Tuttorosa tomato sauce, about 5-6 cans, pour extra virgin olive oil in a sauce pan with about 4 to 5 finely chopped cloves of garlic, brown then add the sauce and I also add, a couple of bay leaves, fresh basil leaves, chopped fresh parsley, pour in some red wine, a half a chopped vidalia onion (for sweetness), a handful of locatelli cheese, a few dashes of hot red pepper and a special ingredient, besides love, NUTMEG...a few dashes/shakes.  For a little more thickness, add a small can of tomato paste.  I cook the sauce for 2 to 4 hours, stirring with a wooden spoon every 20 minutes or so, keep the flame low and keep it from burning.

 

Boil your favorite pasta and vuola...you've got a home cooked Italian meal, pasta, meatballs and "gravy".

 

Mangia!

 

Barbara