Cooking with Mom – Part 3; Grandma’s Meatballs & Gravy

Today is the day!! We decided to attempt Grandma’s famous meatballs & gravy once again. And as always, it was amazing. No, its not EXACTLY Grandma’s, but I think we do a pretty good job!!

All the ingredients:

Cooking the gravy

Making the meatballs

Gravy & meatballs, yum!

Here is Grandma’s recipe:

Italian Gravy

2-3 or more canned tomatoes (We use 4, 2 crushed & 2 whole peeled tomatoes)

Drippings from fried meatballs

Open one of the tomato cans & pour into blender combined with 2 cloves garlic, 1 tsp. dry sweet basil, one small onion, and 2 bay leaves. Blend well.

Pour all cans of tomatoes, plus blended tomatoes, into sufficiently large pot, add meat drippings (and meat), also about 1 tsp. salt and ½ tsp. black pepper.

Cook over low flame, uncovered, about an hour, longer if you want meatballs to really absorb gravy. Stir frequently.

Grandma’s Meatballs

2 pounds ground beef
Grated Romano cheese, 2x around or more
2-3 slices white bread, wet & shredded
2 eggs
1 medium onion, grated
Salt, 2x around
Pepper, 1x around
Basil, 2x around

Combine all ingredients together. Roll into balls, then roll in 4C seasoned bread crumbs.

Fry in oil until browned on all sides. Remove & drain on plate lined with paper towels.

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