Tender Italian meatballs
Nonnie’s OG garlic salt: the secret to better meatballs and family dinners worth remembering. These beef and pork meatballs are tender and delicious. Just like Nonnie used to make.
Mamina's Italian Meatballs
Yield: 16 Meatballs
Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M
Tender beef and pork meatballs made with Nonnie OG Garlic Salt and simmered in Mamina's Marinara Sauce. Full recipe makes about 16 medium-size meatballs.
Ingredients
Instructions
Prepare the bread
- Trim crust off bread.
- Soak bread in milk (about 2 min.)
- Gently squeeze bread to remove excess milk (don't squeeze too tight).
With a light hand, mix ingredients
- In a large bowl lightly combine ingredients.
- Keep a light hand and don't over mix.
Shape and fry meatballs
- Heat 2 tbsp olive oil in pan over medium heat.
- Gently shape 1/4 c mixture into a ball.
- Place meatballs into heated oil.
- Fry for about 5 mins on each side (still pink on inside).* See Mamina's Way.
Simmer in Marinara Sauce
- Gently place the meatballs in Marinara Sauce.
- Simmer on low for 2 hours or until fully cooked.
Mamina's Way
- Use your hands to gently mix ingredients; otherwise, use a wide-prong fork.
- Don't overmix or meatballs will be tough.
- Fry meatballs until partially cooked, finish cooking in sauce.
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