I so remember the five pound logs of ground beef she purchased to begin her meatballs and all of the times I helped her roll the balls.
We just finished canning a tomato sauce from our garden tomatoes which is what I used for the base of my sauce. My meatball recipe is adapted from Williams-Sonoma. Although I've made my mother's meatball recipe for years and years, I think this one is so blasted good. Perhaps it's the marjoram in the meatball that gives it a unique flavor or the combination I now use of beef and pork and of course some luscious ricotta.
I have added other herbs to the recipe and feel free to use any fresh herbs to replace the dried herbs.
- 1 3/4 lbs. combination of ground pork and ground chuck beef
- 2 eggs
- 1/2 cup Parmesan cheese
- 1/2 cup Ricotta cheese
- 1 small sweet onion minced
- 3 cloves garlic minced
- 1 tbsp. fresh marjoram leaves - chopped (or 1 tsp. dried)
- salt and pepper to taste
- 1 tbsp. dried parsley
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- Preheat your oven to 350°
- In a bowl combine all of the above ingredients and mix well. Do not over work the meat.
- Roll into the size meatball you desire and place them on a foil lined baking sheet that has been sprayed with a cooking spray.
- Bake for about 20-25 minutes just until they are slightly browned.
- Or, if you prefer fry them in a skillet on top of the stove.
- Add the meatballs to your prepared sauce.