Hum's Spaghetti and Meatballs

There are times when you just want to eat a damn meatball. Or, you know, 4.

When you're a little sad, when you're a little sick, when you're a lotta bit hungry.

Some people hate making meatballs.

They don't like the fact that the best meatballs are always mixed together with your hands, not a spoon. Which is sad, because that is absolutely the best part.

That sort of weirdly gross, totally satisfying feeling of making something with your hands. The feeling of breadcrumbs and meat and parsley between your fingers. The way you have to turn the water faucet on with your elbow because your hands are too dirty.

There are a million different ways to make meatballs. This is possibly one of the simplest.

It comes from my grandmother, like almost everything I love does.

The original hand-written recipe she left me is 2 sentences, which, sometimes, is all you really need.

Hum's Meatballs
serves 4-6

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 egg
1/2 cup seasoned bread crumbs
1/2 cup grated Romano cheese

Preheat the oven to 350 degrees.

Mix everything together, form balls in the palm of your hand, place in cooking pan greased in olive oil, bake for 30-45 minutes (or until cooked through).

You can also top meatballs with small amount of marinara sauce before baking in the oven to add flavor.