Bloody Good Meatballs
Even though I sliced my finger pretty good the other day, I like to finish what I start, so here’s the basic recipe:
Mix a couple pounds of ground beef with a few eggs, a small shredded (yes I said shredded) onion, a few minced garlic cloves, a cup of fresh bread crumbs, a cup of parmesan cheese (oh yeah!), around a 1/4 cup milk and salt and pepper- mix real good.
A good way to test the flavor is to fry a mini piece and see how it tastes and adjust:
So, now your ready to form them in to meatballs, I like mine a bit smaller, but that’s the beauty of cooking, make yours just as big or small as you want.
Brown the Meatballs in a skillet:
And then add to your favorite tomato sauce. I just added half a can diced tomatoes, half a can of tomato puree, (I think I might have added some water too), chopped garlic, chopped onion, Italian spices, and a little sugar, simmer for 15 minutes or so and add the meatballs to it. Simmer that covered for 20 more minutes and you’ve got some bloody good meatballs.
Filed under: Cooking Great Food
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Jeff, we Italians start with the makings of a good spaghetti sauce, let it come to a slow simmer, then add the RAW meatballs to it, making sure that you don’t add too many at a time, the sauce needs to keep bubbling so the balls cook a bit and stay together. Of course, my Mother started the sauce (using tomato paste) on Monday mornings while she was doing the wash, and simmered the sauce and meatballs all day. The sauce got thick, the meatballs had the great taste of the sauce cooked into them, and we enjoyed this every Monday of my childhood. (Some things never changed). I was the only one in the family who did not put grated cheese on it, and to this day, I still eat it unadulterated! I sometimes brown italian sausage and add them to the sauce, it’s a bit spicier, but just like home. Take care, Mary Ann
I love it! Sounds like we need to schedule a lesson. Thanks for sharing. Your comment is what I love, real food, real cooking, thanks!!!!!!