Recipe: Perfect Grandmother's Meatballs

Grandmother's Meatballs. My Grandmother was a Saint, and her meatballs were heavenly. These are a Swedish style meatball, the recipe I've tried to recreate from childhood memories. For me it's the perfect comfort food.

Many of my friends and family have asked me for the recipe for my Grandmother's sauce that I make every Sunday, just as she did. Transfer to a platter and serve with the Quick-Pickled Sweet Cucumbers, mashed potatoes and lingonberry jam. My Grandmother's Spicy Italian Meatballs Are Anything But Standard. You can cook Grandmother's Meatballs using 3 ingredients and 4 steps. Here is how you cook that.

Ingredients of Grandmother's Meatballs

1. It's 1 packet of bite-size meatballs.
2. Prepare 2 cups of Mr Yoshida's Original Gourmet (or similar) sauce.
3. It's 1 cup of water.

I grew up in a Sicilian-American family, and I'm sharing my grandma's meatball recipe with you. My grandmother puts her raw meatballs and sausage in the sauce that simmers on the stove for hours. I like my grandmother's way better, and granted neither of them will be there when I make it. Eating meatballs reminds me of the days when we were pampered, a time when my grandmother Most people are used to the traditional beef variety, but my grandmother's recipe is another animal.

Grandmother's Meatballs instructions

1. Combine the Mr Yoshida's (or similar) sauce and water in a pan. Below is a photo of the brand of sauce that I use..
2. Add the meatballs in a single layer, allow approx 4-6 per person. Stir to coat. (Note: Meatballs can be added either frozen or thawed)..
3. Gently bring to a boil over medium heat. Cover and and cook on low until heated through (10-15 minutes depending on whether they are frozen or not). The meatballs will turn a dark brown color..
4. Serve individually with toothpicks on the side so guests can easily help themselves... and watch them disappear, very quickly!.

Porcupine meatballs made with ground beef stuffed with rice and seasonings simmered in a rich There are fond memories of me sitting at my grandmother's elbow watching her make porcupine. The meatballs trace back four generations to her great-great-grandmother, who was born in Calabria, Italy, and brought them stateside. These authentic Italian meatballs are perfect to put on top of pasta or as a side. I make the balls bigger if using for meatballs subs. I slice them in half,flat side down on hoagie roll, add sauce, cheese.