I love meatballs, but these Grandma Ottavia’s Meatballs are among the best I’ve ever tasted. They are soft, fluffy, and melt in your mouth. To make them even better, I recommend pairing them with a yogurt sauce, which will make them even more delicious.

You can find the yogurt sauce recipe at the following link:

Potato Rosti with Yogurt Sauces

Difficulty: Easy
Cost: Cheap
Rest time: 40 Minutes
Preparation time: 1 Hour
Portions: 40 Pieces
Cooking methods: Frying, Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

3.5 oz stale bread
1/2 cup milk
14 oz ground beef (adult beef)
7 oz sausage (chicken and turkey)
3.5 oz grated Parmesan cheese
3 eggs
to taste chopped parsley
2 pinches garlic powder
2 pinches fine salt
2 pinches black pepper (ground)
2.5 oz breadcrumbs
2/3 cup vegetable oil (for frying the meatballs)

Steps

Cut the bread into fairly small squares, place it in a bowl, add the milk, and let it soak for about twenty minutes. It should be quite soft; if some pieces remain a bit hard, try to mash them with your fingers.
Now add the minced meat, crumbled sausage, and eggs.
Add the Parmesan, parsley, salt, garlic powder (or, if you prefer, a finely chopped garlic clove). Mix the ingredients well, using your hands or with the help of a spatula or spoon.
If the mixture is too soft, add some breadcrumbs, and season with a bit of ground black pepper.
Let it rest for about twenty minutes so the meat becomes more flavorful.
Moisten your hands and form meatballs weighing about 1 oz each.
You will get about forty of them.
Fry the meatballs in the oil, turning them often until they are golden brown.
Remove the meatballs from the pan, place them on a plate with a napkin to absorb the excess oil. They will be soft, fluffy, and melt in your mouth. If you like, you can accompany them with a yogurt sauce.