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Meatballs top the menu for Mom's meal

Surprise Mother with a meal made with versatile meatballs. photo by Annie Scheriff-Rouleau.

May 08, 2014
This Sunday belongs to all the moms.

I'm making hand crafted meatballs for my mom this year. Beef, onion, garlic and parsley add flavor to these meatballs that I bake in the oven. A labor of love for the one who labored to get me here.

Mother's Day Meatballs

4 slices firm white bread, diced

1/2 cup milk

2 lb. ground beef chuck

2 tablespoons minced onion

2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

2 tablespoons grated Parmesan cheese

2 teaspoons minced garlic

1 extra large egg, slightly beaten

1/2 to 1 teaspoon salt

1/2 teaspoon black pepper

1 - 15 oz. can chicken broth

Place diced bread in a large bowl and pour milk over it. Toss to make sure bread is saturated.

Add meat, onion, parsley, Parmesan cheese, garlic, egg, salt and pepper.

Gently use your hands to combine all of the ingredients.

Preheat oven to 375 degrees.

Shape meat into 1 1/2-inch balls (or so) and place on a rimmed bake sheet. You should yield about 32 meatballs. Pour chicken broth on to bake sheet. Bake meatballs at 375 for 20 minutes. Remove from oven, carefully flip meatballs over and return to oven for another 15 to 20 minutes, until meatballs are brown and cooked throughout. (Discard broth.)

Serve these tasty meatballs with spaghetti or try your hand at a meatball sub. (In New York, subs are called heros.)

Moms are heros. Treat yours to some homemade meatballs this Sunday.

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