Grandma’s Italian Meatballs Recipe

Directions

• Combine milk and breadcrumbs and let soak for 10-20 minutes.
• Heat some olive oil in a skillet and saute onions and garlic until tender.
• In a big bowl, combine all ingredients. Mix everything very thoroughly, and then cover and refrigerate for at least 1 hour.
• Gently form meat mixture into 1 1/2-inch balls. This batch should make 20 meatballs.
• Heat some olive oil in a deep skillet or Dutch oven. Brown all sides of each meatball until there is a light crust all the way around. As to not over-crowd the skillet, you will probably have to do multiple batches to brown all the meatballs.
• On foil-lined baking sheets, bake the meatballs at 400 degrees Fahrenheit, or until the internal temperature of the meatballs is 165 degrees.
• Remove from oven. Serve immediately, or allow to cool to room temperature if freezing.
• Freezing and Storing
• Once cooled, flash-freeze the meatballs by placing them on a parchment paper-lined baking sheet and freezing for 90 minutes. Then package meatballs into portions, using either vacuum-seal bags or zip-lock bags (if using zip-locks, it’s advised to double-bag to avoid freezer burn).
• Freeze.
• Reheating Meatballs After Freezing
• Put 1 quart of pasta sauce (either store-bought or homemade) in a saucepan and bring to a low simmer. Drop in the frozen meatballs, and simmer for 30 minutes.
• Serve. Garnish with Parmesan cheese and fresh parsley.