| Gramma's Meatballs |
 Here
she is in her kitchen in Gloucester, MA
|
| 5 lb | Hamburger |
| 2 loaves | Italian bread, a couple days old, for breadcrumbs |
| 4 - 5 cloves | Garlic |
| 8 | Eggs |
| 2 | Onions |
| 1 cup | Tomato puree/sauce from can of tomatoes |
| 2 cups | Parmesan Cheese |
| Salt | |
| Pepper |
Breadcrumb Preparation:
Slice bread and put into blender. Add garlic (Slice before putting in blender so they cut up nice.) Split onto three plates and allow a couple hours to dry. Cover breadcrumbs with Parmesan cheese. Cover Parmesan cheese with salt. Cover salt with pepper. Mix ingredients.
Meatball Preparation:
Slice onions and put in blender with water. Just cover the onions with water. This is to puree the onions. (We don't like to see big chunks of onion in our meatballs. If you do, don't add water.) Add 1/3 of hamburger to 1 plate of breadcrumbs. Add 8 eggs, a couple at a time, also adding breadcrumbs, hamburger meat and onions while mixing. Add a little tomato puree/juice from can. ( The can she used was La Regina - Pomodori Pelati Italiani 35 oz 2 lb 3oz. You don't need to use this kind, even if you can find it; just use some other "thin" sauce.)
Form them into balls in your hand, constantly patting them down with water from a cup. This helps them to be moist and soft, as well as aids in their cooking.
Fry in oil, or bake in oven at 375 degrees for 10 - 15 minutes, turning once or twice.
I typed this out while watching her prepare them April 20, 1997. Next time I will watch (and video) her prepare tomato sauce, from scratch. JMP