Mamal’s Old-School Meatballs

Simple, tender, and straight from the family kitchen

These are Mamal’s meatballs—no measuring cups, no fuss, just good instincts and good food. A classic blend of beef and pork, gently seasoned and baked until tender, these meatballs are the kind you make when Sunday supper matters.

Ingredients:

• 1 pound ground beef

• ⅓ pound ground pork

• 1 large egg

• Italian-style bread crumbs (enough to bind)

• Garlic powder, to taste

• Fresh parsley, finely chopped

• Salt and black pepper, to taste

Tools from the kitchen:

• Large Mixing Bowl

• Lightly greased baking sheet

Prepare:

1. Preheat oven to 350°F.

2. In a large bowl, gently mix the ground beef, ground pork, egg, bread crumbs, garlic powder, parsley, salt, and pepper.

• Tip from Mamal: Don’t overmix—use a light hand so the meatballs stay tender.

3. Roll mixture into evenly sized meatballs and place on a lightly greased baking sheet.

4. Bake at 350°F, adjusting cook time based on meatball size:

• Small meatballs: 18–22 minutes

• Medium meatballs: 22–28 minutes

5. Meatballs are done when cooked through and lightly browned.

Notes From the kitchen:

• Serve these meatballs just like Mamal did—over pasta with red sauce, tucked into a hoagie, or straight from the pan when nobody’s looking.

• Meatballs keep refrigerated up to 4 days or frozen up to 3 months. Reheat gently with sauce or covered in the oven.

Storage & Reheating Instructions for Mamal’s Meatballs

Refrigerator Storage

• Allow cooked meatballs to cool completely.

• Store in an airtight container, with or without sauce.

• Refrigerate for up to 4 days.

Reheating from the Refrigerator

• Stovetop (best with sauce):

• Add meatballs to a saucepan with a little sauce.

• Reheat gently over low heat until warmed through.

• Oven (without sauce):

• Place meatballs in a covered baking dish.

• Reheat at 325°F for 15–20 minutes.

• Microwave (small portions):

• Reheat in short intervals until hot.

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Freezer Storage

• Let meatballs cool completely.

• Freeze with or without sauce in a freezer-safe container or zip-top bag.

• Freeze for up to 3 months.

Freezer Tip:

Freeze meatballs in a single layer first, then transfer to a bag to prevent sticking.

Reheating from Frozen

• Thaw overnight in the refrigerator if possible.

• Reheat gently on the stovetop with sauce or in a covered dish at 325°F until heated through.

• If reheating directly from frozen, keep covered and allow extra time to prevent drying.

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