About the Recipe
Alright, meatball mavens, let's get down to business. We're making meatballs that'll make your Nonna weep with joy (or at least, like, a little bit of pride).
Gear Up (aka the stuff you'll need):
A mixing bowl.
A plate. For meatball staging.
The Good Stuff (aka the ingredients)
1 lb (450g) of ground beef, pork, veal, or whatever meaty combo tickles your fancy.
Breadcrumbs, fresh, like, from a loaf. About 1-2 cups (150-300g), but eyeball it.
1-2 eggs. We're binding here, people.
A mountain of grated Parmigiano-Reggiano or pecorino cheese. Go wild.
2 tbsp of chopped parsley. Because we're fancy-ish.
Fresh black pepper. A good grind.
Salt. Don't be shy.
Let's Get Baking (aka the instructions)
Dump the meat, 1 cup of breadcrumbs, 1 egg, a ridiculous amount of cheese, the parsley, pepper, and salt into the bowl.
Get your hands dirty and mix it all up. It should be soft, but not a sloppy mess. Too wet? More breadcrumbs. Too dry? Another egg.
Roll the meat into 2-inch balls. Line 'em up on the plate like little meaty soldiers.
Gently drop the meatballs into the sauce. Don't splash yourself.
Bring it to a simmer again, put a lid on it (partially), and let it cook for up to an hour, or until the sauce is thick and the meatballs are cooked through.
Every now and then, give the pot a swirl. The meatballs don't have to be totally submerged.