No matter what time of the day, day of the week, rain or shine, cold or hot, if you ask our son Asher what he wants to eat, the answer is {never fail} MEATBALLS.  This kid LOVES meatballs.  I usually leave the meatball making to Tim and his mom, Beverly, since they do such a wonderful job.  (I am a FIRM believer in letting other people do what they’re good at) We all have our different meatball “recipes”.  I say “recipe” because I don’t know anyone who has an actual meatball recipe written down. While I was making them last Sunday (after I asked Asher what he wanted for breakfast and he said “meatballs please, and MACARONI!”) I thought well, I might as well write down what I’m doing and, of course, share it with you all.

Tim and I do NOT make the same meatballs.  I know, weird.  Just because we’re married doesn’t mean that we always agree on the preparation of food. (He ALWAYS makes things too SPICY!)   Once upon a time, in a different life, I used to eat Sunday dinner at a very lovely old Italian woman’s house and I would CRAVE her meatballs.  They were so delicious that I would eat them straight out of the frying pan, sometimes so hot that they would burn my tongue.  I don’t know her recipe but I do know that instead of breadcrumbs she used Italian Bread soaked in milk, so that is how I make mine as well.  Yum.  Now THAT’S A MEAT-A-BALL!!photo-6


2 Lb 80/20 Ground Beef

2 Cups of the Inside of Italian {East Side Bakery} Bread (I find that the crust has a strange texture inside the meatballs)

1/2 Cup Milk

2 Whole Eggs

1 Cup Grated Pecorino Romano Cheese  (we sell this at the Bakery and if you’ve had it you would say “Parmesan Who??”)

1 Tablespoon Dry Italian Seasoning

3 cloves Chopped Garlic (I use a Garlic Press)

Salt and Pepper to taste

Chopped Fresh Italian Parsley (This is totally optional, I like the fresh zip that it adds to the meat, but lately Asher has been picky about “green things” in his meatballs, and you know who wins that war)

Olive Oil for Frying


Hollow out the Bread from the loaf, put it in a small bowl and cover with milk.  Let that set until the bread is completely soaked through and breaks apart easily.  This will be what makes your meatballs nice and moist.


In another bowl, mix together the Eggs, Cheese, Garlic and Italian Seasoning, and add the Ground Beef.  Add the Soaked bread, but make sure that you squeeze out any of the extra milk.  The best way to mix this is with your hands.  (really, a spoon doesn’t work)  Once everything is really REALLY well mixed (get rid of those pieces of bread) roll the meat into balls, whichever size you desire.  Usually from 2 lbs of beef I get a dozen or so Meatballs.  Put them on a plate and add some Olive Oil to a frying pan.  On Medium-High heat take turns frying the balls until they are nice and crisp and brown on the outside.  If you’ve made sauce, they can be thrown right in the pot to flavor and continue cooking.  If not, just put them in a baking pan and throw them in the oven.  Or keep them in the frying pan.  Just make sure they’re cooked all the way through.


There really is no better smell than homemade Meatballs and Sauce. Seriously.  And don’t forget to grab some East Side Italian Bread for mopping up the Meatball grease.