I’m posting a recipe from the Old Country. If you use it, be forewarned. The aroma may draw every true blooded Italian from miles around (Since that could include Mafioso you may want to consider packing a little heat——other than your kitchen oven that is.)

Seriously, our dear adopted Aunt Rose taught my daughter and I how to make her sauce and infamous meatballs years ago. The recipe was her mothers. In Roses’ words, “It comes straight from the tip of the boot.”

Sweet DoAheads it is my privilege to share with you…

Roses’ Italian Meatballs

Ingredients:

1 pound ground beef

2 tsp Parsley

2 tsp Garlic Powder

1 tsp Basil

1 tsp Salt

1/2 tsp Oregano

4 heaping tsp Parmesan Cheese

2 Eggs

1 Handful Bread Crumbs

2 slices Bread

Mix all ingredients except bread. Soak bread in water and mix with meat to a soft, sticky consistency. Total water needed is approx. 3/4 cup. Form into about 10 balls.  I can’t emphasize enough how sticky “sticky” is.  If the meatballs are “wet” they will cook up soft and juicy.

I don’t think I’ve ever made just a single batch of these bad boys (usually it’s a triple or quadruple batch). Today I prepared some for my prodigal college son (he’s been away from home far too long.) But since we were also in the midst of competition crazies with the other two kiddos I pulled some that I had made in advance from the freezer. It worked beautifully (like a DoAhead should.)

I can’t wait for you to serve these up to your fam. They are the perfect addition to your pasta of choice.

Set the table, pour the wine and then as Doc’s full blooded Italian Mother would say—– Mangiare, mangiare! (Eat, eat!)

{circa 2006- Aunt Rose teaches Tay how to make meatballs.}

Your DoAhead Friend,