Ingredients
- 3 pound 80/20 chop meat
- 4 pound eggs (beaten)
- 1/3 cup cold water
- 1 bulb garlic (finely chopped)
- 1 bulb medium onion (finely chopped)
- 1/2 cup pecorino romano
- 1/2 cup parmigiano reggiano
Preparation
Baking Directions:
Philip Santini grew up in a traditional Italian family and shared a household with three generations.
He writes, "This meatball recipe is not only special to me because if brings back many fond memories of spending time with my grandfather [Papa] and my family but because it was the last meal we all shared together before Papa passed away.
It will always hold a special place in my heart as will Papa.
" Preheat the oven at 350 degrees F.
Gather all equipment and ingredients.
Coat the bottom of a large mixing bowl with flavored bread crumbs.
Add 3 pounds of 80/20 chop meat.
Use a large fork to mix the chop meat and the flavored bread crumbs.
Add more flavored bread crumbs if needed (no more than ¼ cup).
Add 1/3 cup of cold water, then add the 4 beaten eggs.
Finely chop the garlic and onion and discard any excess liquid before adding to meatball mixture.
Add both ½ cups of cheese.
Gently fold with hands incorporating all of the ingredients (DO NOT OVER WORK).
Fill a small bowl with cold water and dip hands before forming each meatball.
Each meatball should fit in the center of your palm (make sure to make them all the same size).
Gently roll meatball in the palm of your hand and then place on oiled baking sheet with aluminum foil.
When you have finished about half of the meatballs, gently fold mixture with hands and continue until finished.
Place meatballs on lower middle rack of the oven.
Turn the meatballs once at a half hour and then remove from oven when finished cooking (about another half hour).
Add to home made sauce.
Enjoy Papa's meatballs with family, friends and above all remember Papa.
Total cook time: 1 hour
