Dom's mom's meatballs

My mother used this recipe since i was child. And now ive been using for 20 yrs. Always perfect. And as suggested we always added some salt and pepper to taste.

Dom's recipe, with a few modifications, is the only recipe I've used for years. This recipe has ruined my kids to other people's meatballs. Whether I use beef and pork, all beef, or ground turkey, the meatballs are consistently good. My habit is to bake them for 20 minutes on 350 degrees and then simmer them in a pot of homemade tomato sauce for 2 hours. They also freeze well for use at a later time. I prefer to cut the recipe's milk from 1 cup to 1/2 for a firmer meatball and I use 1/2 cup of dried parsley for convenience sake. The original recipe calls for 1/2 cup of grated cheese instead of this version's 1 cup. Because the family doesn't care for the pignoli, I omit them and I add 1 teaspoon of salt since Dom's version is a salt-free one and you can taste the omission of salt. I also use 1/4 to 1/2 teaspoon of fresh-ground black pepper to enhance flavor.

I've been using this recipe for twenty tears. Family favorite. Best meatball recipe ever.

I tripled the recipe, but otherwise I followed the ingredient measurements exactly. I formed the meatballs with a medium sized ice cream scooper. I was low on olive oil, so I placed them in jelly roll pans and baked them in a 350? oven for 35 minutes as my family prefers a large meatball. They turned out perfectly. The recipe yield was 112 large meatballs. They freeze well and they held their shape nicely.

They are great, stick to the exact recipe. everyone raves about them. I've been making them for years