Momma’s Meatballs
There is something so comforting about a meal made by a loved one. When I lived with my Aunt Susan growing up, Sunday Supper consisted of a beef and noodle dish that I often find myself craving on tough days. Jan D’Atri has many memories in the kitchen with her mother and one treasured recipe is her Momma’s Meatballs.
You can now make these with your own family and perhaps start a new family tradition. I know I will be making these with my boys!
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© Taryn Jeffries 2017
- 2 Tbsp. olive oil
- 1 large sweet yellow onion finely chopped
- 4 cloves fresh garlic minced
- 1 pound hot Italian sausage or ground pork
- 1 pound ground beef
- 1 1/2 cups bread crumbs
- 1 cup finely grated fresh Parmesan or Romano cheese
- 2 Tbsp. water (or chicken broth)
- 1 tsp. fresh parsley chopped
- 1 tsp. kosher salt
- 1 tsp. coarse ground salt
- Sauté onion and garlic in olive oil until translucent.
- Set aside to cool.
- Combine sausage, beef, breadcrumbs, cheese, eggs, parsley, salt , pepper and water (or broth) in a large bowl.
- Mix well.
- Roll into balls.
- On a cookie sheet slightly greased or lined with parchment paper, bake meatballs at 375 degrees for about 15 minutes or until meatballs are browned. (Or cook meatballs on medium high in frying pan with a little oil until browned.)
- Servings depend on how large you make the meatballs. (Approx. 16 medium sized meatballs.)
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance wirter, sharing her insight on the best dishes and where to get them each and every month.
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