One dish from my childhood that has stuck with me are my mother’s meatballs. The secret ingredient is saltines. I still make them. —Barbara Lynch
1 1/2 pounds
saltines, well crushed
grated Parmesan cheese
1 1/2 teaspoons
ground black pepper
In This Recipe
Preheat the oven broiler and remove the broiler pan. In a large bowl, combine all the ingredients. Using your hands, mix well until all the ingredients are evenly distributed.
Roll the mixture into ping pong ball-sized meatballs and arrange on the broiler pan. Place under broiler for 5 minutes, browning just the tops. Add directly to your marinara (we grew up with Prego) including the drippings in the bottom of the pan. Simmer the meatballs in the marina for at least 10 minutes.