There is nothing I love more than the smell of fresh sauteed garlic and rich gravy cooking on a Sunday morning. As a kid one of my favorite things to wake up to was that smell and watching my mom in the kitchen all day. I couldn’t wait until the gravy had cooked long enough to get a big bowl and dip some crusty bread in it as a snack before dinner! Now I have the pleasure of spending the day in the kitchen preparing a Sunday feast for the family; and let’s be honest, you can’t have gravy without meatballs!!


1 lb of beef, pork, & veal ground meat (aka- meatloaf mix)

1 large egg

3 fresh garlic cloves minced

1/2 cup homemade or store bought bread crumbs

1/4 cup fresh chopped parsley

2 teaspoons salt

1 tablespoon meat tenderizer

1/4 cup whole milk (I use milk to keep the meatballs moist after frying, because dried out meatballs are no good)

3 tablespoons Locatelli cheese

Extra virgin olive oil


Serving size= roughly 15 meatballs depending on size

In a large bowl, mix together the meat, egg, minced garlic, bread crumbs, parsley, salt, meat tenderizer, milk, and cheese until ingredients are spread throughout. Roll meat mixture into desired size balls with palms (keep in mind that they tend to shrink a bit when cooked) and set on a plate until ready to cook. In a large fry pan over medium heat, add about 1 inch thick layer of EVOO. Once oil is heated, place meat balls in pan and sprinkle some more salt over the balls. Turn them occasionally until all sides are medium brown and crispy (not burnt). After frying meatballs transfer to gravy pot to soak up gravy flavors until ready to serve.


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