top of page

Meatballs

(by Phyllis Pastore)


1 lb. 80% lean/20% fat ground beef 1 egg 1⁄2 c. Progresso Italian Style Bread Crumbs 1⁄2 c. grated Parmesan or Locatelli pecorino romano cheese

1⁄4 c. chopped fresh parsley 1 t. fresh garlic, minced, or 2 t. garlic powder salt and pepper to taste

Mix all ingredients together, being careful not to over work.

Roll into 1 1⁄2 inch balls.

Optional: Brown lightly on each side in olive oil before dropping into tomato sauce. (My mother rarely browned them; she just dropped them directly into the sauce.)


(Read Shirtwaist Dresses and Bedroom Eyes, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page