Oh, Polpette, Meatballs! I probably have rolled millions of these in my lifetime. Making meatballs was just one of those things we did after church every Sunday and usually mid-week after school. The best part was when mamma or nonni would give us a freshly cooked meatball straight from frying pan. To this day I still give tastings to whoever is around.
 
These are very moist and flavorful and go together quickly. There are many variations that add milk and different types of meat, but I am sure you will not be disappointed with these. 
 
Mammas Meatballs
Siciliana Polpette
Yields: 25 meatballs
 
½ cup plain dried bread crumbs
¼ cup water
1 egg
½ cup freshly grated Pecorino Romano or Parmigiano Reggiano Cheese
1 garlic clove, minced or ½ tsp of garlic powder
¼ cup chopped fresh flat leaf parsley, or 2 tsp. dried
1 tsp. kosher salt
½ tsp. freshly ground pepper
1 pound 80/20 ground chuck roast
3 Tbs. olive oil
 
In a large bowl, add the bread crumbs, water, egg, cheese, garlic, parsley, salt, pepper and ground chuck and mix with hands until everything is evenly blended. Just until combined, important not to overmix.
Dip hands in bowl of cool water and gently shape into 2” balls. 
 
Stove Top Method
Heat the oil in large heavy skillet over medium-high heat. Add the meatballs in batches and slightly brown them on all sides, about 3 minutes each side if adding them to sauce. Simmer the meatballs in a Marinara or meat sauce for 20- 30 minutes.
 
Oven Method: 
Preheat oven to 400 degrees.
Rub 2 Tbsp. olive oil on a baking sheet and arrange meatballs with space between each one. Bake for 15 minutes until cooked through.
You can make several batches of meatballs, bake and freeze until needed. Simply thaw the frozen meatballs in the refrigerator overnight.
Serve as an antipasto or side with your favorite pasta and sauce.