As kids, mom used 100% ground beef. As the world realized the health benefits of reducing the amount of beef in your diet, mom started mixing 1/2 turkey and 1/2 ground beef. I have moved to 100% turkey meatballs. Mom used all ground beef once for dinner guests and the taste was so much stronger and the meatballs, so much more dense. I truly prefer the consistency and flavor of the turkey, but to each his own.
1 pound ground chuck or ground round (or ground turkey)
2 handsful bread crumbs
1 handful Romano cheese
1 handful fresh Italian parsley, chopped
salt & pepper to taste
1 egg
Place all ingredients in a large bowl. Mix well with hands.
If mixture is too dry add another egg; if too wet add more breadcrumbs.
Form balls by rolling a dollup of mixture between the palms of your hands.
Add meatballs to the sauce when the sauce has come to a boil.
Be sure the stir the sauce well before adding the meatballs because you won’t be able to stir the sauce again for about 20 minutes.
Drop meatballs into the sauce in a circular pattern. The sauce should be simmering gently before you add the meatballs and will return to a gentle simmer after a few minutes.
Cook meatballs in the sauce for at least 45 minutes, carefully stirring the sauce after the first 30 minutes.
