Mom’s Meatball Recipe

A delicious recipe for meatballs from Donatella Arpaia's mom. Serve with a Quick Sunday Ragu.

Recipe courtesy of Donatella Arpaia

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Ingredients

2 lbs ground sirloin		Salt and pepper to taste
1 loaf stale Italian bread		2 cloves finely chopped garlic
4 tbsp freshly grated Parmesan cheese		2 medium eggs
¼ cup Italian parsley, coarsely chopped

Prep: 10 min Total: 30 min (Quick)

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1
Break up the bread and soak the pieces in water. Squeeze out all the excess water and break into pieces. In a large bowl, mix all of the ingredients together with your hands until everything is completely incorporated.
2
Form the mixture into golf ball-sized meatballs. Fry the meatballs in olive oil (the oil should not completely cover meatballs), turning them when a nice golden brown color forms on bottom.
3
Drain on paper towels. It's ok if the meatballs are slightly undercooked--they will finish cooking in the sauce.
4
Add the meatballs to the simmering tomato sauce for about 20 minutes to finish cooking; you don't want them to soak up too much of the liquid and become soggy.

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