This isn’t actually my mom’s meatball recipe. In fact, I don’t even remember my mom making meatballs for me, and my step mom is a vegetarian… I just like the sound of “Momma’s Meatballs”, and hopefully one day I will be a mom and my kids will beg for them. Ha ha! Wishful thinking I suppose. I’m such a dreamer. On a more serious note, the meatballs are delicious and every kitchen should be equipped with a fantastic meatball recipe. Cause who doesn’t love a juicy ball of meat every once in a while?! I suggest making a big batch of these and freezing the rest for an easy, yet still totally homemade, dinner night.
1 hoagie roll (any ‘ol bread will do, I had some Hawaiian sweet rolls that I used)
1 lb. ground beef (I used 80/20. More fat means more a more tender ball)
1 egg, beaten
1 tsp minced garlic
1/4 tsp pepper
1/2 tsp oregano
1/4 cup grated parmesan (I swapped the parm for a horseradish white cheddar that I had on hand)
Tear the bread into small pieces and toast in an oven at 400 degrees till slightly browned. Pulse the toasted bread in a food processor or blender till fine crumbs form. You should have about a cup of crumbs. Toss the crumbs with 1/3 cup water. Add in the beef, egg, garlic, pepper, cheese and oregano. Mix together well. Using an ice cream scoop, form 12 meatballs and set aside to cook (or freeze).
… & Marinara
Blend 2 cans of stewed tomatoes in a blender with 1 tsp minced garlic, 1 tsp oregano and a pinch of sugar. Set aside. In a large, deep skillet, heat olive oil and swirl to coat the bottom. Add the meatballs and cook till browned. About 5 minutes on medium high heat. Pour in the tomato mixture, add salt and pepper to taste, and bring to a boil. Reduce the heat to simmer and cook about 15 minutes. During the last minute of cooking, toss in a handful of fresh chopped basil. Serve over noodles and don’t forget to top with some extra cheese!