Not long after I met the people who would become my in-laws, I learned that my right of passage, as only the second non-Italian to join the family, was to master Grandmom’s meatballs. Grandmom and my mother-in-law had been making these meatballs for decades. Hands down, no matter who I talked to, Grandmom was the clear winner. By the time I met her, she was in her late 80s and was still making meatballs. As is typical of that generation, there was no recipe, only a verbal retelling of what ingredients to include and what they should feel like. 
Here’s my attempt to build an actual recipe from Grandmom’s and my mother-in-law’s stories. I’ve changed it only by adding Italian sausage made by my local grocer. I hope I do you justice, Grandmom and Mom! And, be sure to try my Irish Woman’s Red Sauce, too!
An Italian Grandmom's Meatballs
Ingredients
- 1 # ground beef or ground chuck
- 1 # mild Italian sausage optional (see note below)
- 1/2 C grated parmesan cheese
- 1/4 C Italian bread crumbs
- 1 T dried basil
- 2 tsp dried oregano
- 2 tsp salt
- 8-10 cranks of black pepper
- 1/4 C water
- Vegetable oil
Instructions
- Mix all ingredients, except oil, together only until combined, being careful not to over-mix. Shape into meatballs of your preferred size.
- Cooking Option #1 – Fried. In a deep skillet, heat vegetable oil on medium-high. Carefully place meatballs into hot oil. Do not overcrowd the pan or they will just steam; you want them to brown. Occasionally flip them over with a fork so they cook/brown on all sides. Cook until done through. Remove to a paper towel to absorb the grease.
- Cooking Option #2 – Baked. Line a jelly roll pan with foil. Place meatballs on sheet, and bake at 400* approximately 10-12 minutes. Check for doneness by splitting a meatball open.
- Cooking Option #3 – In Sauce. Bring red sauce to a medium simmer on stovetop, then reduce heat to low. Place meatballs in sauce, ensuring all are covered by the sauce. Place lid on the pan and simmer on low until all meatballs are cooked through, turning occasionally. I typically simmer on low approximately 2 hours.
Notes:
- Over-mixing will result in tough meatballs! Mix by hand, gently squeezing all the ingredients together only until combined. If you choose to omit the sausage, simply double the ground beef by equal amount. I use 80/20 ground beef so that the fat content boosts the moistness of the meatball.
