Tiny New York Kitchen: Pope In Rome Meatballs

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By Victoria Hart Glavin of Tiny New York Kitchen

You don’t have to be the Pope or In Rome to make these delicious and easy Italian meatballs.


1 1/2 Pounds Ground Beef

1/2 Cup Grated Parmesan

1/4 Cup Bread Crumbs

1/4 Cup Parsley (Chopped)

1/4 Cup Milk

3 Garlic Cloves (Grated)

1 Egg

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Cups Marinara Sauce

1 Cup Water

In large-size bowl mix all ingredients (except Marinara Sauce and water) thoroughly. Shape into 2-inch palls. Add 2 cups marinara sauce and 1 cup water to large-size saucepan. Drop meatballs into sauce. Cook over a medium-low heat for 25 minutes. Stir carefully. Remove from heat and transfer to serving bowl.  Makes about 10 meatballs.

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.