Molly's Meatballs (Brooklyn, 1950)

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Step 1

Combined ground meats in a large bowl and mix together well with your hands. Add in eggs one at it time, mixing after each addition. Add in all other ingredients except tomatoes or tomato sauce and Olive oil, and combine to form a mixture that is soft but still sticks together. If meatballs are still too hard or dry add chopped tomatoes or sauce. Heat Olive oil in frying Pan. Place a small bowl of water and a plate near mealball mixture. While oil is heating up, roll approximately 3 tablespoons of meatball Mixture at a time into walnut size meatballs in Palm of your hand comment adding a small amount of water if they don't roll well. Place each completed ball on the plate. Continue forming until all Meatballs Are done (you can place them on top of each other like a tower). Test the oil temperature a drop of water should sizzle when it hits the oil. Find meatballs in batches, turning until Brown on all sides and cooked through. Drain on paper towels. Can be served plain, as main dish in any tomato sauce, on an Italian roll with parmesan, provolone, or mozzarella as a sandwich, or slice and put on pizza.

Step 2

Henry's notes and tips. My mother used 3/4 of a pound of ground veal in her meatballs. Ground veal is hard to find and expensive, but it makes a lovely flavored, tender meat ball. If you can't afford 3 quarters of a pound you can put in a quarter or half a pound, whatever. Just keep the balance of 1 egg to 1 pound ground meat. If you're going to use them in cook sauce, cook meatballs about 3/4 of the way through - theyll finish cooking in the sauce.