Recipe:Carmen’s Winning Meatballs arranged by Craig

Here’s my “arrangement” of Mom’s (Carmen’s) winning recipe referenced in your post! Enjoy!

Chef Craig tasting in Barcelona cheese stand.

Chef Craig tasting in Barcelona cheese stand.


2 pounds ground beef (85% lean)
1 pound ground pork
3 eggs
6 slices Italian bread (stale, crust removed)
3 Tbsp parsley (fresh, flat leaf, chopped fine)
1 tsp kosher salt
3 Tbsp Parmesan cheese (grated)
3 cloves garlic (crushed and pressed)
1 cup milk (whole or 2%, not skim)

1. Preheat oven to 375°.

2. Trim crusts from Italian bread slices. Ensure bread is thoroughly dry and stale. This takes a minimum of 2 days if left on counter or spread on baking sheet and left in closed oven. If less than 48 hours in advance, dry bread in low oven (225°) until absolutely dry and crumbly (approximately 1 hour).

3. In large bowl, crush the dried bread slices with your hands into large chunks. Add ¾ of the milk. Stir to combine. Add the remainder of the milk, slowly, until the bread has completely soaked up all the milk and is soft. If the bread is not soft, add more milk until the bread is completely tender and falling apart. If excess milk is in the bowl after all the bread is softened, simply squeeze the excess milk from the bread and drain the excess milk from bowl.

4. Beat eggs in a separate bowl.

5. Wash your hands, nails, and arms well, with scalding hot and soapy water.

6. Add all ingredients into a large bowl and mix well (ground beef, ground pork, eggs, softened bread, parsley, salt, cheese, and garlic). This is best accomplished with your hands. Squish the ingredients together, mixing and combining all the components.

7. Using a ¼ cup measure, scoop a scant ¼ cup of meatball mixture into your hands (approximately 3 ½ tablespoons). Roll the mixture into ball and place on rimmed baking sheet (ungreased, lined with parchment eases clean-up).

8. Bake for 45-50 minutes at 375°. Tops should be brown, with crust forming at base.

9. Remove from baking sheet, let cool, store or serve.

Servings: 20
Yield: approximately 40 meatballs (scant 1/4 cup)

Preparation Time: 1 hour
Cooking Time: 45 minutes
Total Time: 1 hour and 45 minutes

Author: Grandma Micaletti’s recipe: adapted by Mom (Carmen) arranged by Craig.


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