The Mysterious Meatball

December 19, 2014

Ever wonder what’s in that meatball? Me, too.


There is something unnatural about meat in little round balls. Afterall, it doesn’t grow that way, so it has
obviously been modified but how? and with WHAT?


It took me awhile to figure out what I was looking at when I first saw this mole. It’s the same with meatballs.

Exactly what are the little green specks and what about that marbly white stuff? Could it be congealed
FAT? Yikes!!


I prefer to be in an I’ve seen your kitchen relationship before trying new meatballs.


meatball loving U of M fan

Meatballs are actually on my bragging list. In fact, my nephew once consumed 28 of my meatballs…….

in one sitting!

Needless to say, this quick disappearance of the coveted meatballs left behind many disgruntled carnivores.
But I loved it! Cooks like to be appreciated for their efforts, and that number, ’28’, sticks with me and
leaves far behind all doubts of appreciation.

Recently, I received this card from my youngest.


Obviously he had some prompting from his teacher because I know for a fact he would never thank me for
helping him make his bed. Gratitude for a neatly made bed is not in his comprehension, but I
am definitely sure the meatball gratitude is original.

So, you are in luck! I am sharing this coveted recipe with you.. You may tweak it if you wish, but if you want
to be a famous meatballer, like me, I suggest you leave it as is.


  • 4 slices good quality white bread (I use ciabetta)
  • 1/2 cup whole milk
  • 2 egg yolks
  • 1/2 pound ground pork
  • 1/2 cup chopped fresh parsley
  • 2 cloves minced garlic
  • 1 tsp salt
  • 2 tsp pepper
  • 21/2 pound ground beef


  • 1 Tbsp vegetable oil
  • 1 onion minced
  • 1 can (28 oz) tomato sauce
  • 1 jar apricot preserves (18 oz.)
  • 1/4 cup brown sugar
  • 3 Tbsp worcestershire sauce
  • 2 Tbsp dijon mustard
  • 1/4 tsp red pepper flakes

Make meatballs. Preheat oven 450 degrees. Using cuisanart crumble bread into breadcrumbs. Add rest of ingredients and mix together. Form into balls about 1 1/4 inch. Bake 12-14 minutes or until beginning to brown. Let cool and may freeze up to 1 month.

Make sauce. Heat oil on medium-high heat. Cook onion about 5 minutes. Whisk in rest of sauce ingredients and bring to boil. Reduce heat to medium-low and simmer until thickened- about 15 minutes. Let cool and may freeze up to 1 month. To heat- works great in a crock pot.










Latest Comments

  1. Tilly Frueh says:

    I’m always up for trying a new meatball recipe. I’ve got three that I use for various meals and now can’t wait to give your’s a shot.


    • Julie says:

      I wonder since you are from Michigan, if you noticed the University of Michigan fan in my post? He is the one with the paper sack over his head. I especially love this photo since I am a Michigan State fan. Enjoy the meatballs.

      Liked by 1 person

  2. Julie's garden blog says:

    Ah those meatballs must be good! Love the card .. 🙂


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