4 Videos | Photo: Grandma Maronis Meatballs 100 Year Old Recipe
Ingredients
- 1 pound ground chuck
- 4 ounces dried bread crumbs
- 4 large eggs
- 4 ounces whole milk
- 6 ounces grated Romano
- 3 ounces grated Spanish onion
- 2 ounces finely diced fresh garlic
- 2 ounces finely chopped fresh Italian parsley leaves
- 2 ounces finely chopped fresh basil leaves
Directions
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
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By hicarolhi_6908810
poland, OH
on May 25, 2012
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Oh my.....how good are these? I have tried so many meatball recipes and have never found one so light and airy and sooooooo tasty. I added 1/2# veal and 1/2# pork. I then doubled most of the other ingredients. Baked a little less time. Cooled then froze on cookie sheets. I now have a big bag of the best meatballs ever. I can pull out as many as I need. I think next time I make these, I may even make a larger batch to freeze. These can be used in regular spaghetti sauce, Alfredo sauce, meatball sandwiches and much more. Try them, you will enjoy.
By CrazyJamie
on May 10, 2012
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These meatballs were so moist and smelled so GOOD!
The most moist meatballs I ever had!
By FiverNY
on March 19, 2012
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The best meatballs, bar none! I do make 3 minor changes...3 eggs instead of 4; asiago cheese instead of romano; and I use a chuck/veal/pork mix instead of just chuck. A must for Sunday family dinner!
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