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February 2018: Grandma Briggs Meatballs

Download or Print Recipe Here

Meatballs on a plate


Gram Briggs’ Meatballs

From the Kitchen of Geoff Brignola’s grandmother

A childhood memory passed down



1 1/2 lb.  Ground Beef
4-5 sausage links out of casing
4 pieces white bread wet then rung out

2 eggs

1 tsp.  Salt

1 tsp. Pepper

1 tbsp. Garlic Powder

1 tbsp. Ground Oregano

1 tbsp. Parsley

2 tbsp. olive oil

¾ cup parmesan cheese


Cooking and preparation instructions:

In a large mixing bowl, combine the ground beef, ground sausage, eggs, seasonings, and parmesan cheese.

After these are added, take the 4 slices of white bread, and wet the bread with water with a few tablespoons of water.  Squeeze out all of the moisture from the bread.  Add the wet bread to the mixing bowl, and mix thoroughly.  The mixture should be moist but still hold its shape.

Once mixed, shape the meatballs to your desired size, but keep size consistent (approx. 1-2 oz.)

Heat olive oil in a large skillet. Fry meatballs in batches. When the meatballs are brown and slightly crisp remove from the heat and drain on a paper towel.


Once meatballs are cooked, add them to your favorite spaghetti sauce.  Cook the meatballs in sauce for approx. 30-45 mins. on medium heat.


Serve with your favorite pasta or your favorite bread for sandwich.