Food:
Not Your Mama’s Meatballs- makes 24
1 lb. Grass-fed beef (I use Lau Family Farms, you can find them at Caputo’s or the Farmer’s Market)
1/2 c. bread crumbs (I usually have a bag of bread crumbs from various loafs of bread that didn’t get finished, traditionally these are made with white bread with the crust)
1/2 c. homemade almond milk (traditional these are made with regular milk)
1 1/4 c. Pecorino cheese
salt and pepper
olive oil
Directions:
1. Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and place a wire rack over the top.
2. In a small bowl soak the bread crumbs with the milk. In a large mixing bowl place the beef and cheese, season with a few pinches of salt and a few grinds of fresh cracked pepper. Next add the soaked bread crumbs, mix all the ingredients together lightly with your hands.
3. With a small ice cream scoop, scoop out some of the meatball mixture. With your hands roll the mixture between your palms into a round ball and place them on the lined baking sheet. Continue until the bowl is empty.
4. Drizzle with a little olive oil, place the meatballs in the oven for 20-25 minutes or till browned on the edges.
Love:
My amazing grandmother Polly passed away 2 years ago and this last weekend was her birthday. Polly was a tiny BUT mighty little fire-ball of a LADY. She was fiercely independent and loved working so she could take the bus and get ‘out and about’ (she couldn’t sit still to save her life). She was the kind of grandma who made each of us think we were her favorite, I miss her beyond words.
When I called my mom to ask if it was okay to share this recipe she wanted to make sure that my great-grandma and my grandma Polly got all the credit. All the woman in my family make these Italian meatballs called “Perpets” and I think the only men who have had these meatballs are attached to one of these woman. Growing up these were always an amazing treat and you knew just by the smell of the cheese and oil what was about to happen to your taste buds. The pecorino cheese in these meatballs give them a very distinct flavor. Pecorino cheese is a sheep milk’s cheese and is a little tangier than Parmesan, they make these meatball’s what they are. Perpets are a family tradition, Polly’s mom taught her, Polly taught my mom and my mom taught my sister and me. They are a very special family treat and I am so glad my mom was okay with me sharing the recipe with all of you.
These Perpets are traditionally made with white bread and milk and fried in olive oil, this is probably why I don’t make them that often. So I decided to use my multri-grain bread crumbs and homemade almond milk, I also thought I would bake them instead of frying them. They turned out great! I served them over spaghetti squash with Pasta all Vodka sauce (minus the bacon) and garnished the dish with fresh parsley, pecorino cheese and a drizzle of olive oil. Feel free to use them anyway way you want.
Nutrition:
*All I can say on this recipe is the beef is local and grass-fed.
*I am happy that I was able to stay true to the roots of this recipe, but use healthier ingredients and a healthier method of cooking and get the same great flavor I’ll know forever.
*The only man I have made these for is my sweetie, make them for your sweetie and see what happens.
Cosmo Hippie Chef 
I remember my mom’s meatballs, always excellent. Your story about your grandmother and mom remind me of my family…and all of the food we enjoyed. While I love Pecorino cheese because of the unique flavor from the sheep I’d like to suggest using a locally produced Parmesan instead. Gold Creek Farms in Woodland, Utah makes world class Parmesan and has won international and US awards for their cheese. Here is their website http://www.goldcreekfarms.com. Just sayin’
I appreciate the suggestion Jane but these are special because of the pecorino, and although I love choosing local whenever I can they just wouldn’t be the same. Thanks for the comment.
Brooke ~ What a grand tribute to the beautiful and mighty (little) women we come from. I believe we all would agree that the perpets are “the” favorite family treat, hands down ( and make those Italian hands ) . You only have to say their name and we all start to oooh and awww. Oh, and just so you know, each of you were your Grandma (lil Polly’s) favorite. Just like the meatballs, no two are alike. Each of you made with so much love. You all posess your own unique nature, strengths and talents unfolding constantly.
Mangia ! Mangia !
Love, Mama
Thank you for your sweet comment mom, we were lucky to have Polly and we are lucky to have the perpets.
I’ve always wondered what the recipe was for these… Eating them suddenly died off with the Patriarchs and Matriarchs of the Family. Though I remember my Aunts and Uncles calling them “perpets”…I thought they were one of the most delicious treats I ever got to eat growing up, and they would be fried to a very crisp hard texture on the outside while being softer in the middle and were formed more flat and oval then round. I figured I would Google PERPETS and your recipe appeared….Thank you very much for sharing it and your wonderful story – now I can carry on the tradition
Frank, thank you for your comment. I am thrilled to hear someone else was lucky enough to have these growing up just like me. They are a very special recipe for my family and on as I am about to lose my grandpa your message brought tears to my eyes. Thank you, I hope they are as comforting to you as they are to me.