maw maw's meatballs

Are you ready for the secret recipe?  This is my Italian grandmother's recipe for the best meatballs you'll EVER eat.  They are easy to prep, although I have to warn you, this recipe makes over 80 huge meatballs.  But, the good news is that they freeze beautifully.  So, take a Sunday afternoon to roll out these little babies (because it will take you a good couple hours) and you'll be patting yourself on the back for 5 more meals.

Maw Maw's Meatballs

Makes over 80.

3 1/2 pounds ground chuck (81%)
3 1/2 pounds ground turkey
Olive oil
2 onions, diced
3-4 ribs of celery, diced
3 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 teaspoon black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder (not salt)
3 extra large eggs
1 1/2 cups Parmigianno Reggiano
6 slices of white bread, dampened with milk
10 cups chicken or beef stock, or a combo

Preheat your oven to 350*.
Throw all the meat in the biggest bowl you've got.  Set aside.

Heat a couple glugs of olive oil in a skillet over medium-low heat.  Saute onions and celery until translucent, about 10 minutes.  Add garlic and saute until fragrant, about 30 seconds.  Set aside and let cool a bit.
Add parsley, basil, pepper, salt, garlic powder, eggs, and Parm to the meat mixture.

Tear the milk-soaked bread into little pieces and add to the meat mixture.

Add the cooled onion mixture.

Mix with your hands until thoroughly combined but do not over mix or your meatballs will be tough.

Roll into balls, a little larger than golf ball-size.

Place the meatballs in pretty much all of your lasagna pans or any large oven-safe dishes.  Pour in the stock until it comes to about halfway up the meatballs.

Bake for 30 minutes then flip over and bake for another 30 minutes.  Remove and let cool completely.

If not using in tonight's meal, pack a meals' worth into freezer-safe Ziplock bags and pour in a bit of the juices.  Label and freeze!

If you are using it for tonight's meal, simmer with marinara sauce and pour over pasta!  Enjoy!