Rose DiRubbio's Delicious Meatball Recipe from Bensonhurst

This is an actual email from my mother, who passed the recipe for my grandma's delicious, delicious meatballs to my brother Mike and me. My grandmother, Rose DiRubbio, was born in 1910 and lived most of her life in Bensonhurst, Brooklyn. She was truly a woman of great honor, and her goal was to make others happy. Thank you, grandma! Here's my mom's email:

Hi Mike & Tim

Tim, Mike wanted Gram's recipe before I got senile so I thought you might want it too.

Grandma's Italian Meatballs

2 Lbs Chop Meat

1/4 C Grated Parmesan Cheese

2 Tbs Parsley,

1 tsp Oregano

1/8 tsp Pepper

1 tsp Salt, Garlic or G Pwd to taste

4 or 5 slices Arnold or Peppridge Farm, Cracked/Stone Ground Whole Wheat Bread - Toasted

2 Eggs, Lightly beat the eggs with a fork.

Soak bread in water, squeeze out some of the water & break into small pieces. Mix eggs, bread & remaining ingredients into meat with fork or hands. Form into balls, (I usually size them to get 10 meatballs per pound). Fry in hot olive oil or broil in oven, turning to brown on all sides. Add to tomato sauce, simmer 20 to 30 minutes.

That's a nice!

Mama

Thank God. Please prepare these, and eat them. You will never eat a chain store "meatball" again!

I have substituted sauteed garlic in olive oil for the powder. This is a powerful technique, and highly recommended. Also, my grandmother would always fry them in oil, where my mother is more prone to broil them. I prefer fried in oil.

MANGIA!

Submitted by Tim and Mike Hyde, additional commentary by Tim Hyde

Mike Hyde's website: 4 Seasons Lawn Care

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