My Grandma Corwin’s meatballs will be the best meatballs you’ve ever tasted! They are legendary in our family and she displayed her chafing dish with pride on the buffet table at every family celebration and holiday get-together. It was a race to the chafe to load up our plates and throwing elbows for the last few were not uncommon.
This meatball recipe is easy, and even the novice of cooks can make them without fail by following just a few tips. Always use a mix of ground beef and ground pork since it adds depth of flavor. I use a small ice cream scoop to shape the meatballs although you can also use a spoon and your hand. It’s important to freeze your meatballs for a minimum of 30 minutes before frying which ensures they keep their round shape. I’ve tried skipping this step but don’t. You should freeze your balls!
After retrieving the frozen meatballs, dredge them in a small amount of flour and fry. I use a mixture of avocado oil and butter. Avocado oil has a higher smoke point, so the meatballs don’t burn, and I find the butter makes a crispier crust. Fry on medium to medium-low heat and resist the temptation to flip the meatballs too soon or it will result in a less than desirable crust and your meatballs will fall apart.
If you are short on time, buy a bag of meatballs in the freezer section of the grocery store. While the meatballs aren’t as tasty, the sauce is what brings it all together. When making the sauce, make sure to use a light beer such as Miller Lite or Bud Light. I’ve tried using a more substantial beer and while the sauce is still delicious, it is heavier; I prefer the lighter version. Garnish your meatballs with some fresh thyme or sage out of the garden for a little extra flavor. After you serve these to your guests, have a piece of paper and pen handy since everyone will ask you for the recipe!