We became friends with Mike and Lynne when we lived in Mississippi. Mike was in the navy, and he and his wife and their baby Elizabeth were stationed and the Meridian Naval Air Station. We met them at church, and they were so happy-go-lucky that we immediately became good friends. As can happen, Mike’s navy career eventually moved them away from Mississippi, but they are the kind of friends you never really fall out of friendship with. Though our paths don’t cross nearly as often as we’d like, we are always so happy too see emails from them or new pictures of their kiddos on Facebook (They have since added Emma and Grant to the family). Elizabeth is now a beautiful harpist, entrepreneur, and recently obtained her driver’s license. Emma is an equestrian who is in middle school. And Grant is the caboose of the family. We keep hoping that Mike will one day retire from navy life and move the family back to Mississippi again. One can hope, right?
Lynne mentioned one day that Mike’s mom was visiting and that she had made a batch of her well-known meatballs. They are a favorite around the Schnolis household, as evidenced by the fact that Grant had eaten his weight in them that day, leaving Mike to plead, “Save some for me!!!” Our family loves meatballs, so I asked Grandma Schnolis if she’d mind sharing the recipe with our family. She was gracious to not only share it with us, but to allow me to share it with you all as well.
Meatballs are quite a versatile food. Once you have a batch made, you can serve them lots of different ways, and they freeze well. We made up a double batch, I cooked about a third of them, and we froze the rest. I chose to make meatball hoagies with the ones I cooked, but you could also do spaghetti and meatballs, BBQ meatballs, or meatballs and noodles (a favorite that my husband’s grandmother used to make him when he was little).
For Grandma Schnolis’ Meatballs you’ll need:
1 1/2 to 2 lbs of ground beef
1 lb ground pork
2 slices bread soaked in about 1/2 cup milk
3/4 cups bread crumbs
1/2 to 3/4 cup dried parsley flakes
1 cup parmesan cheese
1 medium onion, diced small
Step one is to mix all the ingredients together. You an definitely do this by hand if you need your arm workout for the day. However, weaklings like me prefer to use a stand mixer. I literally threw it all in there and let it mix. When you have something that looks like this…
you are done. Now you’re ready to roll them into meatballs. I use my cookie scoop for this step so that all my meatballs are the same size. I’m a smidge OCD like that.
Lay them out on a cookie sheet sprayed with cooking spray.
Bake in a 400 degree oven for about 20 minutes, turning once while baking.
I used a jar of spaghetti sauce for the meatball hoagies. Place your cooked meatballs in a skillet. Pour the spaghetti sauce over the meatballs and warm through.
I sliced two hoagie rolls and scooped out a little ditch for the meatballs. I placed the meatballs on one side and some sliced mozzarella cheese on the other. I ran it under a 500 degree broiler for about a minute or two just to melt the cheese and crisp the bread.
These sandwiches got rave reviews around here. My husband is a big fan and wants to have these again soon!