If you know me personally then odds are you’ve been coerced into trying my mom’s meatballs at least once. This recipe holds a special place in my heart because of the tradition it holds and the memories it carries. When I was first *attempting* to learn how to cook, this recipe was the perfect place to begin because it is practically fool-proof. An extra sprinkle of Parmesan or additional raisins just make this recipe even more unique.
With this recipe I hope to inspire some quality time in the kitchen between you & some loved ones. Let the kids get messy (because these are best when mixed by hand) and don’t stress about making them perfect, that is the tradition after all!
Photo credit: Morgan Mielnicki, my wonderful older sis who took over camera duty for the day!
1 1/2 pounds ground beef, 85% lean
1/2 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese, grated
2 garlic cloves, minced (or 2 Tablespoons prepared garlic)
1 Tablespoon parsley, dried or fresh, minced
1/2 cup raisins
- Preheat oven to 425 degrees. Grease a baking sheet and set aside.
- Mix all ingredients together (with your hands!!!), don’t over mix! And form golf ball-sized balls.
- Place meatballs on baking sheet 2 inches apart.
- Bake for 15 minutes. Flip meatballs and lower the oven temperature to 350 degrees and bake another 20-30 minutes, or until browned and cooked through.
Serve with your favorite sauce and pasta!