Drop Meatballs
Drop Meatballs are so flavorful and tender. The best part is how easy and fast these come together. Make the meatballs and drop them right into the sauce.
The story behind the name “Drop Meatballs” was as fascinating as the café itself. Legend had it that the founder, Grandma Sophia, had a unique method for making her signature meatballs. She would carefully shape each ball of succulent ground meat with her bare hands. Infusing them with not only her love but also her secret blend of herbs and spices.
Then, with a sprinkle of culinary magic, she would gently drop the meatballs into a simmering pot of homemade marinara sauce. Allowing them to meld together, creating a symphony of flavors. Word of Grandma Sophia’s extraordinary meatballs soon spread throughout the town, arousing curiosity and creating a buzz among food connoisseurs. Customers flocked in greeted by the tantalizing aroma that filled the air and the warm smiles of the café’s friendly staff. Every guest feel like part of the family. The menu showcased an array of mouthwatering options, each more tempting than the last. From classic beef meatballs drenched in rich marinara sauce. Or tender turkey meatballs paired with tangy cranberry glaze, there was a choice to suit every palate.
The success of “Drop Meatballs” is attributed to its remarkable flavors. Also to the sense of community that it fostered. Regulars became friends, and friends became family, as people gathered around the cozy tables, sharing stories, laughter, and of course, mouthfuls of heavenly meatballs. The café hosted weekly events, such as live music nights and cooking classes. Further strengthening the bond between the café and its patrons.
As the years went by, “Drop Meatballs” continued to thrive, becoming an integral part of Serendipityville’s cultural fabric. The legacy passed down through generations, with Grandma Sophia’s grandchildren taking the reins and upholding the family’s culinary tradition. The café’s recipes remained a well-guarded secret. Ensuring the magic of the meatballs would be preserved for generations to come. In the heart of Serendipityville, there will always be a place for “Drop Meatballs.”
Its charming atmosphere, unforgettable flavors, and unwavering commitment to quality have made it a cherished institution and a culinary sanctuary for food lovers worldwide. So, if you ever find yourself in this enchanting town, make sure to drop by “Drop Meatballs” and experience the magic for yourself. Your taste buds will thank you. There is love and flavors of every bite.
Drop Meatballs
Ingredients
- 6 Squares Saltines
- 3 Tbsp Milk
- 1 Lb Ground beef
- 1/3 Cup Parmesan cheese-grated
- 1 1/2 Tsp Salt
- 1 Tsp Granulated garlic
- 1 Tsp Dried oregano
- 2 Tbsp Olive Oil
- 4 Cloves Garlic-peeled and smashed
- 1/2 Tsp Red pepper flake
- 1 28oz Can crushed tomatoes
- 3 Tbsp Basil-divided
Instructions
- Crush the saltines until fine. Combine the saltines and milk in a medium bowl and let sit until softened. Mash the mixture with a fork until a paste forms.
- Add beef, Parmesan cheese, 1 teaspoon salt, granulated garlic, and oregano to the saltine mixture until well combined. Divide the meat mixture into 12 portions and roll into balls. If meat sticks to your hands moisten with water before rolling. If not cooking right away the meatballs can be refrigerated for 24 hours.
- Add oil and garlic to a large saucepan, cook over low heat, stirring occasionally until garlic is softened and browned on all sides. About 5-7 minutes. Add pepper flakes and cook until fragrant, about 30 seconds.
- Stir in tomatoes and remaining salt. Drop meatballs into sauce and cook over medium high heat to a simmer. Reduce heat to medium low and cover, cook until meatballs are cooked through, about 25 minutes. Flip meatballs halfway through cooking.
- Unciver and stir in 2 tablespoons basil and continue cooking uncovered until sauce thickens, about 5 minutes.
- Serve over your favorite pasta. Garnish with additional basil and Parmesan cheese.