This week's recipe comes from "Mormon Mama Italian Cookbook: From My Nona Rosa's Table to Yours" by Shannon Smurthwaite. You can pick up a copy at Books and Things at Cedar Fort.
Millie's Meatballs
Few main dishes are as versatile and beloved as the humble meatball. On top of a mound of pasta, sliced up for a savory sub sandwich or served as an hors d'oeuvre, these tasty rounds are rarely passed up. Baked or fried in a red sauce, drenched in sweet and sour, dipped in Dijon or smothered in cheese, set out to kick-off a party or carefully snatched for a midnightsnack, the meatball is sure to be around for a long time.
 |
| The Naked Truth About Pasta |
As a child we rolled hundreds of them for Sunday dinners, family weddings, holidays, and church functions. My mother, a full-blooded Italian, made wonderful meatballs and everyone who tried them loved them. She died far too young in 2008. Weeks after her death, a thoughtful former college roommate of mine sent my mother's recipe for the meatballs. Very few of my family's recipes had been documented. I stared at the recipe with confusion, having completely forgotten that my mother had written it down and sent it our way during our college days. Suffice it to say, no card or flowers could have comforted me as much as receiving this recipe from my sweet friend. The coveted recipe not only was back in my hands, but it opened a floodgate of warm memories. I happily share it with you. -Shannon M. Smurthwaite
Ingredients:
- 1 egg
- 1 (1-oz.) pkg. dry onion soup mix
- 1 tsp. garlic from a jar, or 1-2 cloves
fresh garlic, peeled and chopped - ½ tsp. black pepper
- 1½ lbs. ground beef (93% lean)
- ? cup Italian bread crumbs
- ¾ cup evaporated milk
Instructions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick coating.
In large bowl combine well: egg, soup mix, garlic, and pepper. With a fork, mix in ground beef and bread crumbs. Stir in evaporated milk. Mixture should not be too dry, but well moistened. Roll into about 24 golf ball-sized meatballs and place in baking dish, making sure meatballs do not touch each other. Cover with foil or a glass lid. Bake for 28-35 minutes.
Contact Rodney Fife with any questions about Mormon Mama Italian Cookbook: From My Nona Rosa's Table to Yours" by Shannon Smurthwaite
PR@Cedarfort.com
(Send your recipes to foodconsumer.org@gmail.com)
Comments