Although I tend to connect more with my Celtic heritage in terms of my craft, it is my Italian heritage I live with on a regular basis. My immediate family still observes many old Italian customs including watered down wine for the children at dinner (very very small glasses, no need to worry!), antipasto platters passed before every important meal and snarky, extremely long-living women, like my Great-Grandma Louise and my favorite Auntie Clara.
Auntie is known for many things, not the least of which being that she’s, well, slightly eccentric. Among her talents though is a propensity for incredible meatballs, fantastic with pasta or even on their own with a bit of marinara sauce, veggies and crusty Italian bread. These are wonderfully hearty and fragrant as we come into the cooler, fall season!
Auntie Clara’s Famous Italian Meatballs
4 slices dry bread
1 lb ground beef
½ cup Romano
2 tbsp parsley
1 clove garlic
1 tsp oregano
1 tsp salt
1 tsp pepper
- Soak bread in water for 2-3 minutes, then squeeze moisture out. Combine soaked bread with remaining ingredients. Mix well.
- Form small balls. Brown in 2 tablespoons olive oil.