05/29/2026
So, I was contacted by someone who is affiliated with several cable networks, and I submitted a few food pics, with descriptions.
One of them is from my mom's recipes in the Godiva Chocolate box, (which I've had requests for the recipe)-Mimi's Meatballs.
They are flavorful and melt in your mouth.
Head's up- it's lengthy.
Prerequisites: Andrea Bocelli (or Dean Martin) playing, A good bottle of red wine, and preferably someone you love to cook with
Her meatballs are pretty big (around 2 inches or more in diameter). 1 to 1.5 lbs of ground beef will make roughly 18-22. Also, if your personal preference is to incorporate ground pork or veal, adjust accordingly. SO-
1.5 lbs. ground chuck
fresh chopped parsley
oregano (to taste)
salt
black pepper
1 egg (optional)
grated romano cheese (real cheese-not the crap in the can)
panko or italian bread crumbs (optional
4 large cloves of garlic, chopped fine
water
Put all of the ingredients except the water into a mixing bowl. I try not to use egg, but it will keep the meatballs together if you are not confident that they will stay together. It's a safety net. Same with the bread crumbs but you don't want to use much because it changes the entire texture and taste of the meatball. Try to refrain and use a small handful if the meatballs still don't look like they will keep the shape. I personally would use panko over the processed Italian bread crumbs.
Taste the mixture. Yes, it's raw everything but it won't kill you. Take a small bite to taste and remember as the meat cooks, the flavors will mellow a bit.
Add water a little at a time to the meat. Mix it and you will get the feel of the meat getting sort of loose. You don't want it too loose because it will fall apart when formed. I don't know how to explain the feel, but you can close your hand with some mixture and see if it keeps the shape. If so and it still feel moist, you're good.
My mom used to "fry" the meatballs in a skillet. I would call it searing so all sides are brown, form a crust and will keep in the juices. If you want to save time, put them all on a sheet pan, AKA cookie sheet, and cook them at 400 degrees for about 20 minutes. Remember that they will not be the same as sauteeing them but it's a time saver. Sauteeing them is the ultimate way and many of them will be eaten before they reach the gravy.
One more thing- the perfect meatball is imperfect in shape. Don't expect these perfect round shapes. One side will be flat if they are put on the sheet pan and they will also change shape a bit when you turn them while sauteeing. This is one of the beauties of the meatball.
The gravy can be made the day before or much earlier, as it has to cook for at least 3 hours. I recommend making it the day before. Here is how you make the sauce:
2 large cans of crushed tomatoes
1 can tomato sauce
1 small can tomato paste
olive oil
1 large chopped onion
lots of finely chopped garlic
oregano
thyme
salt
black pepper
1-2 large rosemary branches (optional)
red wine
water
sugar
peeled and whole or sliced hard boiled eggs (optional)
Saute onions and garlic in olive oil making sure the garlic does not burn. add the tomato products and mix thoroughly. Season with all of the spices and add the rosemary if you wish to use it. My mom did not, I do. I also sometimes put freshly chopped basil in the gravy or tie some leaves together and put it in the gravy to infuse. Cook on medium. It will start to splatter. You don't want to cover the sauce because it could scorch easily. The sauce will get thick so add red wine or water to thin. Red wine is much better and makes it rich.
Keep cooking, wiping the stove (and walls in my case) and tasting. Thin the sauce when needed but make sure it's not too thin. It will become dark red and you know it's getting to it's peak.
Many Sicilians will add hard boiled eggs because the yolk makes the sauce very rich. It's delicious. Try it if you want.
About 30 minutes before you turn off the gravy, Add white sugar. If you don't like the sugar idea (I don't), you have the option to omit it but I am here to tell you that it makes all of the difference in the world. It's not a ton of sugar compared to the amount of sauce so that's my justification. It's worth it. If you're diabetic, don't take the chance. It's awesome without the sugar also.
It will make a lot of gravy. Freeze what you don't use. You can later use it for a million things which I will post about next week.
If you want to separate the gravy- one batch to freeze and one for the meatballs, go for it. As long as you're ok with a non vegetarian gravy, put the meatballs in the entire pot. It will elevate the sauce even more.
If you have questions or comments, post them in the comments. Please also leave a comment letting everyone know how yours turned out. I'm so excited to
share such a special recipe. Have fun with it and feel free to share.
