meatballs parmigiana for a house warming party

The most wonderful thing about being back in the city is reconnecting with our friends.

Grabbing a coffee mid afternoon at one of the local coffee shops, dinner parties, dinner out and house parties. Maritimers are famous for their wonderful “pot luck” kitchen parties. Everybody shows up with a box of beer under their arm or a bottle of their favorite wine and a casserole of some sort or another and the magic happens. Easy casual conversation with old friends and introductions to new- to- the- neighbourhood folks. The hours float by and suddenly it’s time to say good night but not before the next party has been planned!

Ralph and I showed up with drinks, a pot of meatballs and two friends. I feel home again.

Meatballs Parmigiana
Preheat oven 375*F

1 lb ground veal
1 lb ground pork
2 eggs
½ c Italian dried breadcrumbs
½ c chopped flat parsley
1 tablespoons sea salt
2 teaspoons chopped garlic
1 medium onions, coarsely chopped
2 tablespoons fresh rosemary, chopped
½ teaspoon dried red chili flakes
1 teaspoon freshly ground pepper
4 slices firm white bread, crusts removed
½ c whole milk

Marinara Sauce – click on link for recipe
Shredded mozzarella to sprinkle on top

Cut the bread into 1 inch pieces…
Place in a bowl and add milk – let sit 10 minutes until milk is absorbed.
In a separate large mixing bowl, mix meats together with the eggs – use your hands
Add the bread/milk mixture, bread crumbs, parsley, salt, garlic, onion and pepper…mix well but gently

Using a large ice cream scoop, place meatballs on an oiled baking sheet
Roast 40 minutes
While meatballs are roasting, click on my link and prepare the marinara sauce.
When the meatballs are done cooking, place them in an oven to table casserole.
Pour sauce over top and sprinkle liberally with shredded mozzarella.
Place in oven until sauce is bubbly and cheese is melted and slightly golden.

THE LOVE: The most important thing is to not over work the meat. Use a GENTLE touch.

printable recipe

one year ago: cinnamon rolls

two years ago: chicken stock

Thanks for reading.

  • The house is certainly warmer…abit ’cause of the meatballls…but more because Michele is around the corner…back in the ‘hood. This neighborhood is rich in friends, food, and happiness.

  • Penny Wolfe

    I find veal very had to find here. Especially gound. Where do you buy yours? Recipe looks great. I love fall cooking! And house parties. 🙂

    • You’re absolutely right so I grind my own…Whenever I see veal on sale I buy it, freeze it then I have it when I want to grind it up!

  • Inspired grazing. Adding cheese to meatballs, using multiple kinds of meat, and using one’s favorite fresh herbs turns the lowly meatball into a taste sensation! Thanks for sharing this great recipe, Michelle. I think 2014 might have to be the Year of the Cookbook!

    • I’d love to write a cook book… Nice to hear from you Jay. Hope all is well!

  • so elegant!

  • Mary Hachey

    Hi Michele; I’m making these meatballs today. SO yummy! Does this recipe have fennel in it? I don’t see it in the list of ingredients, but it is mentioned in the Preparation, at the end of the sentence that starts with “Add the bread/milk mixture….”. I’m just wondering if if’s a typo.