My granny.. that woman could cook anything! She was first and foremost a Southern Cook, but she was so diverse that she could throw together the most moist meatball I’ve ever had in my life! Here is her recipe.. hope you enjoy!
- One pound ground beef
- 5 slices of white bead ( the older the better, but still just a wee bit moist)
- 1/2 of a green bell pepper
- one egg
- 1/3 cup whole milk
- 1/2 packet of powdered ranch ( I use hidden valley™)
- 1 Tablespoon Parsley (dried)
- 1 Tsp Badia™ Complete Seasoning ( that’s what I use, she used Italian Seasoning)
- 1 Teaspoon Black Truffle Oil ( optional, Granny used veg oil.. I like the taste of the truffle)
I’ll give you the easy sauce in a second……
With a large knife, diced up your white bread.
Add it to a LARGE bowl….
Dice your bell pepper, VERY small ….
Add to the bowl ….
Add your ranch dressing powder ( ignore the fingernails, I’m due for a trip to town)
One tablespoon Parsley….
One teaspoon Badia™ Complete Seasoning….
1/3 cup of whole milk..
Crack in one Large egg…
I said, ignore them nails … anyway… this is the optional part. Granny always used a bit of veggie oil… this is where I kicked it up a bit… I get this oil in very small amounts at The Beaufort Olive Oil Company, which is near us…www.beaufortoliveoil.com they have a huge selection of oils and so much more… I spend a lot of time there. Plus it’s on the waterfront, win win. I’m just showing you what I use… I had to measure it carefully.. so that was done “off camera”
Mix well, but don’t over ms ( it’ll get tough)
Using a scoop ( of desired size) make out uniform sized meatballs.
Makes about 20-ish meatballs … place them on a parchment lined cookie sheet.
This little feller? Well… he’s the taste test size… hehehehe
Bake at 350* for 18 minutes then remove from oven.
Okay, the sauce…..
- 3 tsp olive oil
- 1/2 bell pepper diced
- 1/4 cup white onion diced
- 1 tsp Badia™ Complete Seasoning
- Two 29oz cans of tomato sauce
Add a few teaspoons of olive oil to a skillet….
add the other half of your bell pepper and 1/4 cup white onion.
add one tsp of the Badia™ complete seasoning and cook until soft…
add two 29 ounce cans of tomato sauce ( not sketti sauce plain ole tomato)
lower heat to med low….
After 10 minutes, turn the heat to low and gently add the meatballs.. fold them into the sauce … NOTE: Keep on low for one hour before serving… at no point should the meatballs boil at all.. it will break them apart…
Serve over your favorite pasta, or use in a meatball sub ( oh that sound good)