Jeannie's friend Charlie's meatballs

This recipe is from my dear friend and client Charlie Liberge, taken with permission from his “family & friends only” cookbook, Ellen and Son’s Italian Cuisine. Charlie’s Italian mother spent much of her life cooking for family and professionally, at her small sub shop in Lynn, Mass. Charlie, a footwear industry leader, for a short time left “corporate America” and had his own restaurant in Marblehead, Mass. He is a great cook because he loves food, people and living life. This recipe is a great one for the winter we are having especially (I made it this weekend), but a staple for anyone’s home – regardless of geographic location. I thank Charlie for letting me share this recipe from his family with mine...Jeannie of Newburyport, Mass.  The image is of downtown Newburyport.

Meatballs 
*For those who say a meatball is a meatball is a meatball! You may be in for the surprise of your life)
Makes 15 to 30 meatballs depending on size

Ingredients:
2 tsp freshly ground Oregano or 2 tsp from spice rack
2 tsp freshly ground Parsley or 2 teaspoons from spice rack
2 tsp freshly ground pepper
2 tsp salt
3 large eggs
2 quarts of red gravy
3 tsp of freshly ground or crushed garlic
2 tsp hot sauce
2 tsp Worcestershire sauce
2 tsp 100% olive oil
2 lbs 85% lean or higher ground beef
3 tsp of onion (diced very fine in a food processor)
1 cup of breadcrumbs
1/4 cup Parmesan cheese

Directions:

Place olive oil, garlic and parmesan cheese into a large skillet on medium heat

Cook slowly until cheese is melted

Pour ingredients into large mixing bowl

Add eggs and spices, salt, pepper, hot sauce and Worcestershire sauce and stir until well mixed

Add ground beef, onion and mix well – about 3 minutes by hand

Add bread crumbs and mix well 2 minutes by hand

Preheat oven to 350 degrees

Roll meatballs by hand using a little water or olive oil on your hands to insure moistness

Place meatballs on a cooking tray and place in the oven for 40 minutes

Turn meatballs over after 20 minutes

Place meatballs in red gravy (see recipe below) for at least 20 minutes prior to serving

Thank you to Jeannie and Charlie.  These sound spectacular!  Can't wait to make a batch~Jessie

Turkey Meatballs

I love my mom's meatballs. When she makes them Beckie & I can hardly stay out of the fridge. I make a version with Turkey to make them a little healthier. This seems like a lot of meatballs but the only thing better than Spaghetti & Meatballs is Meatball subs, so make extra for sandwiches!

Ingredients:
2 lbs ground turkey
1 cup Italian bread crumbs
1/2 cup water (more or less)
1/2 cup grated Parmesan cheese
1 medium onion
garlic
salt
pepper

Mix all ingredients together except water. Add water slowly. Mixture should be moist but not so that the meatballs fall apart.
Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. If you are using them tonight put the meatballs in the sauce for about 20 minutes before serving. Freeze the rest!