The Family Recipe…Once Removed
It’s a Lipinski family tradition to gather around a spaghetti and meatball feast for any and all holidays. We don’t have a book full of family recipes, but the ones we do have are rich with memories and love. This one comes from my grandmother. She actually attained it from a downstairs neighbor, a man who had immigrated to the United States from Italy and owned a long time family restaurant. My mother makes these by the potful and they end up being devoured at dinner – and as a late night snack. I don’t recommend making one portion.
6 lbs chop meat
4 slices of white bread cubed
1 cup water
1 cup bread crumbs
2 tsp salt
2 tsp pepper
8 oz grated romano parmesan cheese
2 tbsp garlic powder
Preheat oven to 325 degrees.
Mix chop meat, cubed white bread, water and bread crumbs in a medium bowl until spongy. Add more water if needed.
In a separate bowl mix eggs, salt, pepper, garlic powder, grated cheese. After mixed well add to the meat/bread mixture. I suggest working mixture through with your hands.
Lightly make 1”- 2” inch scoops depending on your meatball size preference.
Bake until the middle is cooked through, about 6-8 minutes on each side until a golden color.
Warm your sauce of choice on the stove, add meatballs to sauce and serve.