It’s a Spicy Meat-A-Ball….

As the More is More Mom®, I am all about….more spicy meat-a-balls! What could possibly be a tastier compliment to spaghetti, penne or mostaccioli than a beautiful and delicious meatball? My family thinks it’s a special treat when I go through the extra trouble of making meatballs, rather than throwing an Italian sausage on the grill. How delicious!

Pre-heat the oven to 375°.

 With a mortar and pestle, mash;

2-3 cloves of garlic

1 pinch of salt

Making a garlic paste.

In a large bowl, soak;

1 – 1 lb loaf of stale Italian bread, remove the crusts

Tear bread into large pieces and soak in 1 ½ cups milk, for 5 minutes. Squeeze out remaining milk and discard.

In a large bowl, mix;


Garlic paste

1 ½ tsp salt

1 ½ tsp pepper

½ cup grated cheese (like a Pecorino Romano, or grated Parmesan)

½ cup of finely chopped bread crumbs.

1 large egg, whisked

3 Tbsp chopped basil

2-3 Tbsp chopped, flat leaf parsley


1 ¾ lbs of ground meat; ¾ lb ground veal, ½ lb ground pork, ½ lb ground beef chuck (sometimes, I don’t have access to the veal at my local grocers, so I split the 1 ¾ lb  between the pork and the beef. It’s just as delicious)


Using your hands, blend together, forming 2” balls (with dampened hands if necessary).

In a large heavy skillet, over medium high heat, add ¼ cup olive oil;

Brown meatballs, on all sides, turning every 3-5 minutes per side, per batch.

Arrange meatballs in a shallow baking dish.

Cover with pasta sauce (homemade or bottled. I like Prego.)

Cook for about 30 minutes.

Make pasta according to directions. I am always a fan of the Barilla spaghetti!

Plate, serve and be prepared for your family to be head over heals. More food equals more love…..    

PS-My Nick got rid of the shanks (see August 19th)! He shot a 33 at the Village Links in a High School tournament yesterday. Yay!


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