Aunt Virginia's Meatballs

Dean's cousin Terry was kind of enough to send me this family recipe for Aunt Virginia's meatballs awhile ago. I've been wanting to make them for forever and a day. And I finally had a chance to try them out earlier this week. Wow!

There are a few things that set this recipe apart from most of the meatball recipes I've seen. Often, eggs are used as a binding agent, but you'll notice that they are absent in Aunt Virginia's version. Also, instead of pan-frying these bad-boys, you'll be sticking them under the broiler to brown them. Finally, the little bit of nutmeg adds a subtle flavor that gives it that extra something something.

So don't wait as long as I did to try this recipe. I'm sure your family will love them as much as Aunt Virginia's family does.

AUNT VIRGINIA'S MEATBALLS

1 lb lean ground beef
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 medium onion, finely diced
3 cloves garlic, minced
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup water

1) In a medium bowl, mix all the ingredients together, except the water.

2) Slowly add in the water. The mixture should be moist but not so much that the meatballs fall apart.

3) Wet your hands and shape the meatballs to the desired size. Place slightly apart on a broiler pan.

4) Broil for 4-5 minutes until slightly brown. Carefully flip the meatballs and broil for an additional 4-5 minutes.

5) Add to your favorite sauce and simmer on medium for 20 minutes.

Makes about 25 1-inch meatballs.