I never liked meatballs when I was little. They were tough and dry, no matter how much sauce was ladled on them. But a few years ago, I took a cooking class and these “authentic Italian” meatballs were delicious! Though the recipe was rather simple, they were far healthier and far less messy than the old frying method. And best of all, they were deliciously tender and moist. I’ve even used ground turkey and found them moist and tender too!

Ingredients:

  • 1/2 cup Parmesan cheese, grated
  • 2 slices white bread, pulsed in a food processor until crumbs
  • 1 large onion, finely minced
  • 1/3 cup milk (this replaces the egg)
  • 1 tsp salt
  • 1 tsp oregano
  • 1 lb ground meat, preferably a mix of beef and pork (or 1/2 lb ground beef and 2 Italian sausages removed from their casings)

Directions:

  1. Mix with your bare hands all the ingredients in a large bowl until just combined. Gently roll into 2–3 inch meatballs.
  2. In a large pot, bring your favorite recipe of marinara sauce to a simmer and carefully drop the raw meatballs into the sauce.
  3. Simmer for approximately 1 hour.
  4. Spoon over spaghetti pasta and serve with more grated Parmesan.