Today is a special day here at StoneGable!!!! I’m sharing a fabulously delicious and famous secret meatball recipe!!!!! You might think, “What’s all the fuss about a meatball”. Well, it’s obvious that you haven’t eaten Grandma Lo Bianco’s famous meatballs! I literally could eat them all! They are that good! Meaty and tender and very easy to make. It’s almost a crime that something that tastes this good should be so easy to make!!! My friend Fran shared this recipe with me at the peril of not being let into heaven…
Fran’s grandmother gave Fran this recipe with the stipulation that she would never share it and take it to her grave! Good for me that I loved them so much she shared the recipe! And so so good for you I’m sharing them with you. So if you see Fran and maybe me sitting outside the Pearly Gates Fran says it’s because her grandmother is waiting for us there and holding the gate shut! YIKES!
Beautiful Grandma Lo Bianco’s meatballs!
- 1 lb hamburger (I use 80 %)
- 1/2 lb veal
- 1/2 lb pork
- 1 TBS olive oil
- 1 large onion, finely cut
- 4 garlic cloves, pressed or finely chopped
- 6 eggs, yes 6
- 1 large handful of dried breadcrumbs (Italian or plain)
- 1 large handful of grated Parmesan cheese ( I use and love the "shaky" cheese in the green labeled container... it's okay to use it in the meatballs)
- 2 tsp dried basil
- 2 tsp dried oregano
- 4 TBS dried parsley
- 2 tsp salt
- 1 tsp pepper
- jarred spaghetti sauce, at least 2 jars
- Preheat oven to 350 °.
- Heat oil in a large pan over medium low heat. Add onions and slowly cook them until translucent and soft, about 5 minutes. Do not brown the onions. Add garlic and cook for 1 minute. Remove from heat.
- Put all the ingredients in a large bowl. Add onion/garlic. Mix together. Don't over mix the meatball ingredients or the meatballs might get tough.
- Make meatballs. I like a medium size ice cream scoop to make meatballs. Put them on an aluminum foil lined baking sheet and bake for 15 minutes.
- Put them in the insert of a slow cooker and cover them with the spaghetti sauce. Put the lid on the insert and put the meatballs in the refrigerator overnight. This is where the meatball magic happens. Do not skip this step.
- The next day put the insert into the slow cooker and cook on low for 2 hours.
- Feel free to share this recipe... but BEWARE!!!! You just may be sitting outside the gates of heaven with me and Fran 🙂
I hope you will follow me on Pinterest and see all the recipes and decorating posts I’m finding every day HERE.