Our dad, Leo Harkins, was a high school biology teacher for 38 years and one of those good cooks who really doesn't measure. He got his meatball recipe from the cafeteria ladies at the school where he taught.
Enjoy,
Jane Marie
Recipes: Meatballs Home: greenlightwrite.com featuring
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Our dad, Leo Harkins, was a high school biology teacher for 38 years and one of those good cooks who really doesn't measure. He got his meatball recipe from the cafeteria ladies at the school where he taught. Enjoy, |
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The day before serving, you'll need:
In a large bowl, mix all of the above ingredients except the olive oil. Form one meatball. Barely cover the surface of a large frying pan with olive oil and heat the oil on medium low heat on top of the stove. Fry the one meatball, turning it often until it is done and no longer pink in the middle. Let it cool slightly and then taste it. Add anything (salt, pepper, etc.) to the raw meat mixture that it might need to be more flavorful. If you've added anything, thoroughly stir it into the meat and then shape the rest of the mixture into meatballs. (If necessary, test again.) Add olive oil to your frying pan as needed, and fry the remaining meatballs on medium low heat, turning often, until done. You can cover the pan to speed the cooking process – but watch carefully to prevent burning. Remove the cooked meatballs from the olive oil and drain them on a paper towel. Add the meatballs to your favorite spaghetti sauce or use them in a recipe for Swedish Meatballs. They are best left in the refrigerator overnight to meld the flavors. Serve with pasta or in meatball sandwiches. Makes about 90 2-inch meatballs.
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