Grandmother's Meatballs. Grandma's Italian meatball recipe is the ultimate comfort food to share with the family! Tender and juicy meatballs simmered in a simple yet rich tomato sauce and placed over spaghetti noodles or the pasta of your liking. Meatballs just like grandma used to make; seriously!

All we know is that it's a surefire success. It gives you a light, fluffy meatball every time. Spray a baking sheet with olive oil cooking spray. You can cook Grandmother's Meatballs using 3 ingredients and 4 steps. Here is how you cook that.

Ingredients of Grandmother's Meatballs

1. It's 1 packet of bite-size meatballs.
2. Prepare 2 cups of Mr Yoshida's Original Gourmet (or similar) sauce.
3. It's 1 cup of water.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. This reminds me of beef stroganoff my grandma and I used to make together when I was a kid (also clutch on egg noodles!). Another onion pro tip specifically for meatballs, especially if you can't mince them finely — grating them on a box grater helps them integrate/cook into the meat more quickly and preserve the texture of the ground meat (versus the slight crunch of onion pieces).

Grandmother's Meatballs step by step

1. Combine the Mr Yoshida's (or similar) sauce and water in a pan. Below is a photo of the brand of sauce that I use..
2. Add the meatballs in a single layer, allow approx 4-6 per person. Stir to coat. (Note: Meatballs can be added either frozen or thawed)..
3. Gently bring to a boil over medium heat. Cover and and cook on low until heated through (10-15 minutes depending on whether they are frozen or not). The meatballs will turn a dark brown color..
4. Serve individually with toothpicks on the side so guests can easily help themselves... and watch them disappear, very quickly!.

My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good, you won't miss the extra calories. —Audrey Colantino, Winchester, Massachusetts This recipe is from my Italian grandmother. The one change she made to get with the times was to use Ragu sauce instead of homemade, and she declared that it still tasted just as good. It's never failed to impress the people I make it for. My husband says these meatballs have forever ruined him to other people's, or even restaurant meatballs.