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Great-Grandma Turano's Meatballs

Photo: Jennifer Davick; Prop Styling: Buffy Hargett
Yield Makes 37
We're always looking for a good meatball recipe, so we had to share this one from Jenny Rosenstrach's charming new cookbook, Dinner: A Love Story (out this month). And, of course, we gave it a Southern spin.


  • 2 pounds ground beef
  • 1 cup Italian-seasoned breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1 cup chopped fresh flat-leaf parsley
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon pepper
  • 4 (10-inch) metal skewers
  • Bottled barbecue sauce
  • Sandwich buns (optional)

How to Make It

  1. Combine ground beef, breadcrumbs, Parmesan cheese, parsley, eggs, salt, fennel seeds, and pepper. Shape into 37 (1 1/2-inch) balls. Freeze up to 1 month. When ready to use, let stand at room temperature 10 minutes. Thread meatballs 1/8 inch apart onto metal skewers. Grill, covered with grill lid, at 350° to 400° (medium-high) heat 3 to 4 minutes on each side or until centers are no longer pink, basting with barbecue sauce during last 3 minutes. Serve on skewers or buns.