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Nana's Italian Meatballs
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A picture of Nana's Italian Meatballs.

Nana's Italian Meatballs

J.A.B.
J.A.B. @jbn3nyc
Bronx, New York

These are the meatballs that my mom used to make as we were growing up. She mainly used the bread as filler, to help feed six hungry kids and a husband.

General rule of thumb, for every pound of ground meat, you use one slice of bread, and one egg. As for the spices, use what you like, how much you like. For the meat, I like to use a combination of ground beef and pork. I have yet to try this recipe with ground turkey, chicken, etc, but the recipe should still work for those as well.

If you happen to have fresh oregano, basil, parsley, then feel free to use that. It adds an extra flavor punch! #mycookbook

Enjoy!

These are the meatballs that my mom used to make as we were growing up. She mainly used the bread as filler, to help feed six hungry kids and a husband.

General rule of thumb, for every pound of ground meat, you use one slice of bread, and one egg. As for the spices, use what you like, how much you like. For the meat, I like to use a combination of ground beef and pork. I have yet to try this recipe with ground turkey, chicken, etc, but the recipe should still work for those as well.

If you happen to have fresh oregano, basil, parsley, then feel free to use that. It adds an extra flavor punch! #mycookbook

Enjoy!

Read more

Nana's Italian Meatballs

J.A.B.
J.A.B. @jbn3nyc
Bronx, New York

These are the meatballs that my mom used to make as we were growing up. She mainly used the bread as filler, to help feed six hungry kids and a husband.

General rule of thumb, for every pound of ground meat, you use one slice of bread, and one egg. As for the spices, use what you like, how much you like. For the meat, I like to use a combination of ground beef and pork. I have yet to try this recipe with ground turkey, chicken, etc, but the recipe should still work for those as well.

If you happen to have fresh oregano, basil, parsley, then feel free to use that. It adds an extra flavor punch! #mycookbook

Enjoy!

These are the meatballs that my mom used to make as we were growing up. She mainly used the bread as filler, to help feed six hungry kids and a husband.

General rule of thumb, for every pound of ground meat, you use one slice of bread, and one egg. As for the spices, use what you like, how much you like. For the meat, I like to use a combination of ground beef and pork. I have yet to try this recipe with ground turkey, chicken, etc, but the recipe should still work for those as well.

If you happen to have fresh oregano, basil, parsley, then feel free to use that. It adds an extra flavor punch! #mycookbook

Enjoy!

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Ingredients

20-30 Minutes
12 Meatballs
  1. 1 poundGround Meat
  2. 1 slicebread or 1/2 cup breadcrumbs
  3. Enough milk to soak the bread
  4. 1large egg
  5. 1/3 cupRomano Cheese
  6. 2 tspdried parsley
  7. 2 tspdried oregano
  8. 1 tspdried basil
  9. 1 tspgarlic powder
  10. Ground black pepper for taste
  11. Optional
  12. Instead of bread and milk, you can use a 1/2 cup of bread crumbs
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Steps

20-30 Minutes
  1. 1

    In a dish, submerge a slice of bread in milk

  2. 2

    Preheat oven to 400 Degrees

  3. 3

    In a medium sized bowl, mix together the meat, bread, egg, Romano cheese, ground pepper, dried parsley, dried oregano, dried basil, and garlic powder. Be sure not to overwork the meat.

  4. 4

    Form the meat mixture into golf sized balls, then place onto the baking dish. Space the meatballs about an inch apart. The mixture should make about 12 meatballs.

  5. 5

    Place the meatballs into the preheated oven. Bake for 15 minutes, then flip them over. After that, bake for another 10-15 minutes until somewhat crispy on the outside.

  6. 6

    Serve with pasta or on Italian bread with tomato sauce. Maybe Cheese?

  7. 7

    Enjoy!

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J.A.B.
J.A.B. @jbn3nyc
on January 10, 2017 12:24
Bronx, New York
Since I was a kid, I remember sitting in the kitchen to watch and/or help my parents. As I grew up, I decided to try their recipes and experiment with different recipes. Some were very good and I re-make them all of the time. Others? Yeah, I never tried them again. All of the recipes that I post are the very good ones.Also, while growing up, my pops suffered from high blood pressure, so my mom stopped adding sodium. Since that is how I was raised, all of the dishes that I post do not have any extra sodium added to it. A lot of friends and family who try my recipes, either do not notice nor miss it. But in no way am I saying not to add salt if you use my recipes. If you want to add it, then go for it.In closing, I hope that you enjoy my recipes. If you use any, then please post pictures. Enjoy!
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