My Life Journey By Way Of Food: the Meatballs

by admin on February 24, 2011

Every Saturday morning until I was 10 years old, about 1 hour after my mom went over to my grandmother’s house to help make the gravy I would go over and my grandmother would have 2 fried meatballs put aside before they went into the gravy. They would be in a small bowl covered with foil.

My grandmother would take a break and sit down with me while I ate the meatballs. I think she did this because I loved the meatballs so much, and she enjoyed watching me enjoy her cooking.

A side note: during that time my family used rendered lard to fry the meat. Knowing now the health issues of using such a saturated fat, I must say that the flavors were incomparable. Though we are all healthier for it, when my family switched to corn oil the flavors changed.

When I turned ten I got a job in a butcher shop. This changed my Saturday meatball ritual. I would stop by on the way to making a delivery to our church and have my meatball treat then. I did this until I was 22. Meatballs are one of my favorite foods, and my grandmother’s were my favorite meatballs. I am fortunate that my mom duplicates my grandmother’s.

The Recipe:
ingredients; 1-1/2 lb. of twice ground meat; (1/2 lb. each of pork, beef and veal), I cup of chopped parsley, 6-8 cloves of garlic chopped fine, 2 eggs, 1 cup of Locatelli cheese, 1 cup of bread ( Italian bread chopped course in a blender), 1/2 cub or so of milk, salt and pepper.

- Put ground meat in an over sized bowl and make a depression in the center of it.
- add the bread and cheese and mix with your hands.
- after they are mixed add the garlic, parsley salt and pepper, eggs and milk. Blend thoroughly with your hands.
If you think the mix is too wet add more bread; too dry add more milk.
- roll into 2 inch meatballs. I now use an ice cream scoop to measure.
- heat the oil in a frying pan to medium high. There should be enough oil to cover a third of the meat ball.
- slowly add meatballs trying to avoid splashing, and brown. Turn frequently to brown them evenly.
- After they are browned remove them and put them aside in another bowl.
- after several minutes when they are a bit cooled off eat one you’ll love it.

the next entry will be preparing the broccolla, sausage and other meats and starting the tomato gravy.

If you have any questions please feel free to contact me.


{ 1 comment… read it below or add one }

Lisa Casiello, ASID February 28, 2011 at 11:03 am

Hi Armond,
Your new work is quite interesting………..hopefully I will have a project come down the road in which I can find a home for some of them!!

As for the food……….what can I say……….I’m definitely proud to be an Italian and yes, we do love our food, don’t we?? My family made the “gravy” on Sunday!!! How about stuffed artichokes for a real treat?? Ah, so many goodies to choose from!

All the best,


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