I was little and she passed away before she could ever give me cooking lessons--but I learned last night that I didn't need them? I was in that kitchen with her 24/7, and it turns out I absorbed her way of cooking through osmosis or something. I was just too scared to really try before...didn't want to do her a disservice and say these were her meatballs when they were actually BLAND little balls of sadness. But not these, baby. These were balls of pure, unbridled LOVE.
If you didn't triple the called-for garlic and add parmesan cheese right into the meat mixture then you can't really call them Italian. I would also like to point out/admit right away that TRUE Italian meatballs would of course be a mixture of beef and pork, but with the egg, milk and fresh breadcrumbs those puppies came out anything but dry. :)
Okay shut it now Witchy make with the photos...
Herbs and spices used not pictured, but it was all that good stuff: oregano, basil, sage, rosemary and thyme (and salt and pepper but just a little).
When my man walked in from the garage five minutes before it was ready I got the big,
"HOLY F*** IT SMELLS GOOD IN HERE!!"
And then I cried just a little bit 'cause I knew Nan would've been proud. :)