|
|
|
| |
|
|
Mom’s Meatballs
Family traditions all begin with good food.
by Carol J. Douglas
All materials copyrighted
|
|
Straight To Mom's Meatballs Recipe
Spaghetti and meatballs for Sunday dinner was a tradition when I was growing up. As we left for church on Sunday mornings, we could
smell meatballs filled with garlic and fresh parsley simmering in tomato sauce on the stove. The meatballs were so tender by the time
we ate dinner that they practically melted in our mouths.
My mother, Emma, still makes perfect meatballs. Her meatballs are eagerly anticipated at every party and the occasional, traditional
Sunday dinner. Mom learned to cook from her mother, an Italian immigrant and passed that knowledge down to my brother, sisters, and me.
One of the most important lessons we learned was how to roll a meatball. I rolled thousands of meatballs growing up. We made two
different sizes. The medium sized ones were served with pasta, and they had to be rolled between your palms until smooth. If mom saw
any cracks or odd shapes, they would be given back to us to try again. The tiny ones, about the size of a marble, were made to be added
to wedding soup and lasagna.
It took a great deal of time and patience to sit at the kitchen table and roll those tiny meatballs but it became a treasured time as we
shared conversation and laughter. And the delicious result was worth it!
One of the stories mom told us, as we rolled meatballs, always broke my heart. She said that when she was growing up in the 1930’s her
family ate pasta every day, even holidays. Sadly, it was a time when children of immigrants were teased at school. So instead of being
proud of her Italian heritage, my mother tried not to call attention to it. She told of an elementary school experience where the
teacher asked the children what they ate on Thanksgiving Day. One after the other said, “turkey and mashed potatoes.” When my mom’s
turn came, she shyly said, “turkey and mashed potatoes” too, knowing full well that they ate spaghetti and meatballs on Thanksgiving.
My daughter, Emelia, gave my mother a more pleasant elementary school memory when she asked to share her grandma’s special spaghetti and
meatballs with her fifth grade class—instead of the usual birthday treat of donuts or cupcakes. Her teacher agreed to the lunch and it
was enjoyed by all. And I wasn’t surprised when I heard my daughter’s friends say the spaghetti and meatballs my mother made were the
best they ever had. After all, I knew it all along.
Mom’s Meatballs Recipe:
1 lb. ground chuck
salt & pepper to taste
2 eggs
1 Tablespoon chopped fresh parsley or 1 ½ teaspoons
dried parsley
1 – 2 cloves crushed garlic
½ cup dried bread crumbs
1. Mix above ingredients thoroughly.
2. Roll into 10 – 12 meatballs.
3. Place on jellyroll pan and bake at 325 degrees for one half hour.
4. Drop into sauce and simmer over low heat for 2 hours.
Sugo di Pomodoro (Tomato Sauce)
¼ cup olive oil
½ onion, sliced
1 clove diced garlic (optional, if meatballs in sauce)
1 28 oz. can tomato puree (ingredients: tomatoes & salt)
½ can water
salt & pepper to taste
1. Heat oil in deep skillet or saucepan.
2. Add onions and sauté.
3. Add garlic and stir until both are soft.
4. Add tomato puree to oil with ½ can of water and stir.
5. Salt and pepper sauce, and simmer uncovered for 1 – 2 hours.
About The Author:
Carol J. Douglas has been published in “Woman’s World,” “Petwarmers,” “Kid’s Magazine Writers” and has had children’s poetry
published in Say Goodnight to Illiteracy, editions, 9, 10, and 12, “Wee Ones”, and “Pack-O-Fun.” She lives in Ohio, with
her husband, Jeff, and children, Justin & Emelia and two cats. She is a recipe and cookbook collector.
* This article is available for your publication, for a F-E-E.
This article may NOT be reprinted without monetary compensation and written permission from the author.
For reprint rights or comments/questions about this article, please contact the author.
|
|
|
|
