Okay. You might think I’m stretching it a little with posting about meatballs on Soul Food Sunday…but I disagree! I’m pretty sure a warm plate of al dente pasta covered with bright red sauce and generous balls of meat is the epitome of Italian soul food. My Italian mother (aka my mother-in-law) was nice enough to let me stalk her while she made her famous ‘macaroni and meat’ for dinner tonight. I might be a vegetarian, but I can still appreciate how iconic and comforting this dish is on so many American tables. And it’s always fun to watch a master at work.
- 1½ lbs. meatloaf mix (mixture of beef, pork, and veal)
- 1 clove grated garlic
- 4 slices white bread, crusts removed
- ½ c. milk
- 3 T. grated pecorino romano cheese
- 3 eggs
- 1 T. chopped parsley
- olive oil
- tomato sauce/marinara of choice
- Place the meatloaf mix in a large mixing bowl.
- Dip the slices of bread into the milk one at a time, squeezing out the excess liquid before adding each slice to the bowl.
- Add the garlic, cheese, eggs, and parsley.
- Use clean hands to combine the meat mixture together so that everything is evenly distributed.
- Use your hands to shape the meat into about 13 balls.
- Heat a thin layer of olive oil in a large skillet over medium-high heat. Add as many meatballs as will fit comfortably and cook until they are browned, turning so that they brown evenly on all sides.
- Remove meatballs to a pot of the tomato sauce of your choice. Simmer until the meatballs are cooked through and serve hot over pasta.
I’m off to enjoy the new episode of The Walking Dead with Jason and his parents!