Tuesday, February 2, 2010
Dad's Meatballs (Nanny's Meatballs)
Last weekend, Brandon, Rosie and I were home in Staunton to celebrate Rosie's first birthday. We had to get there on Friday for the Sunday party because of the impending Saturday snowstorm. So, there we were with 1.5 days to hang out before the action. What else can we think of to do than . . . eat! My dad, who you already know to be man who does not eat butter substitutes and has a passion for homemade Italian food, planned to make meatballs for Saturday night dinner. There was some deliberation over whether we had enough parsley in the house and whether we had enough Italian bread and whether we should double the recipe. As it turned out, we had it all. Late on Friday night, I sliced a large loaf of Filone from the bakery in town and set it on cooling racks to stale for him to use the next day.
Much like the marinara sauce, making The Meatballs is rather a ceremonious act. A recipe with such history deserves some special treatment, a formality in the cracking of the eggs over the meat, some care in chopping the parsley, a ginger touch when running the stale bread under water and crumbling it over the mix. It's obvious that Dad relishes each step in making these meatballs: he rolls each one into a perfect ball and hunches over the frying pan, turning them often as they sputter in the grease. Mine always burn at this stage, but his are a rich brown color. Mine always flatten out on one side, but his keep their round shape. I must be missing something in the turning...
On Saturday night before the big birthday party, it was nice to just sit around, eat well and throw our hands up at this or that.
Nanny's Italian Meatballs
2 lbs ground round steak
8 slices stale Italian bread
2 eggs, beaten
1/2 - 3/4 cup grated parmesan cheese
2 cups chopped parsley
1 medium onion
3 tsp salt
3 tsp pepper
1 tsp olive oil
2 Tbs tomato sauce (preferably homemade sauce; you can substitute canned Hunt's tomato sauce)
1/2 cup olive or vegetable oil
pot full of tomato sauce to cook meatballs after frying
Italian bread should be left in the open for four or five days to be very stale.
Place ground beef in a large bowl.
Soften stale Italian bread in cold water. Squeeze the bread tightly to get the water out. Remove any lumps from the bread and then crumble it with our fingers over the meat.
Add all the ingredients above the meat and bread and mix well with hands, squeezing all through your fingers until all of the ingredients are spread throughout.
Form meatballs into golf ball size.
Heat 1/2 cup olive or vegetable oil in a 10 in. frying pan until medium hot.
Place meatballs in hot oil and fry crisp-brown. Turn over and crisp both sides (this will take about 15 - 20 min.)
Remove from hot oil with a slotted spoon to allow the oil to drip off.
Place meatballs in Italian tomato sauce and simmer for 45 min.