Granny’s Meatballs

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!



The Meatballs

  • 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… 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)



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