This recipe is from an Italian-French cooking school called The Antoinette Pope School. It was in downtown Chicago and my mom took lessons there in the 1940’s. This recipe is straight from their cook book.
I always make a large quantity of these meatballs because they freeze well and everyone loves them. They’regreat plain or with Italian tomato sauce.
Here is the mixture which needs to set for 30 minutes
These meatballs are ready to bake to 160 degrees F. Parchment paper is a better liner than foil for baking
3 pounds 90% lean ground beef
2 cups finely chopped onion
1 tablespoon or more dried oregano
2 teaspoons salt
1 teaspoon black pepper
6 cloves garlic, minced
1 cup chopped flat leaf parsley
6 eggs, beaten with a fork
1 and 1/2 cups cool milk or water
1 cup grated Parmesan cheese
1 and 1/2 cups dry bread crumbs
- Preheat oven to 350 degree F
- In a very large bowl place beef
- In a medium bowl combine beaten eggs, milk, garlic, parsley, oregano, salt, and pepper
- In a medium bowl combine Parmesan and bread crumbs
- Using your hands mix onion into beef
- Add and combine with hands bread crumb mix to beef
- Add and combine with hands liquid mixture to beef
- Now let the mixture stand for 30 minutes.
- Form into 1 and 1/2 inch size balls using a scoop if possible. It makes it easier
- Place on baking sheets lined with parchment paper. Do not crowd the meatballs.
- This recipe makes 80-90 meatballs
- Bake 15-20 minutes or until internal temperature reaches 160 degrees F. Use an instant read thermometer.
- Cool thoroughly before freezing.
- Serve as is or simmer in an Italian tomato sauce.
Combine wet ingredients and spices
Let mixture sit for 30 minutes before making meatballs
These meatballs are baked perfectly!