Meatballs

Meatballs
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The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.

SUBMITTED BY: Carol Donisi
SERVINGS PREP TIME
4
COOK TIME

Why I LOVE THIS RECIPE: This recipe is one of my favorite dishes to eat when I was younger. Usually, I would mix the meatballs in with spaghetti. I started eating this dish as a baby, as I began to eat solid foods. I first had this meal when I was nine months old; my mother mashed it up and gave to me. I was one of those babies who could not stand the taste of baby food. As this dish is a modification of my mother’s recipe, there are many special memories associated with this dish. My parents were born in America, but the rest of my family was originally from Italy. I grew up with an Italian feel to my home and an Italian family culture. For example, for holiday meals, we would have traditional pasta and meatballs, or turkey meatballs. When I make this meal, I think of my mother making the food and all the rest of the family waiting to eat. Sometimes I would take out the cheese from the recipe and make it kosher knowing I could add the cheese back in to make it like in the Italian tradition!

INGREDIENTS AND DIRECTIONS:

Ingredients:
1 lb ground meat
or
2/3 lb ground beef and 1/3 lb ground turkey
2 tablespoons chopped parsley
1 large egg slightly beaten
1 slice of bread
1 chopped garlic clove
Salt
Pepper

Directions:
Soak bread in water. Squeeze dry.

Mix thoroughly meat, egg, bread, garlic, parsley, salt and pepper to taste.
Mix shape into 8 to 10 balls.

Brown in 350˚ F oven for 30 minutes on broiler pan.


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