Meatballs from her great-grandson Dan have been added to Mom’s Recipe Box.





“Number One Great-Grandson” – Dan’s Meatballs


So many of my childhood memories in Connecticut, revolve around overnights at Nana, Candy and Jackie’s house. It was so much fun. We would make homemade meatballs and ground our own peanut butter in the Mr. Peanut Butter machine of Jackie’s, then make peanut butter cookies. Each time I make meatballs, I have fond memories of those overnights together. – Dan Landeck







1 half pound ground beef and 1 half pound ground pork; 4 ounces whole milk ricotta cheese; 1 cup Parmigiano- Reggiano cheese, grated; 1 cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1 small onion, chopped fine; 1 tbsp. olive oil; salt and pepper; 2 cups of your favorite Tomato Sauce.

Extra-virgin olive oil, for drizzling.



Place all ingredients – except tomato sauce and extra-virgin olive oil- in a medium-size bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and form balls slightly bigger than a golf ball.

Heat the tomato sauce in a saucepan over medium heat, then drop the meatballs into the sauce and add small amounts of water, to allow the sauce to reduce and simmer. Cook for about 10 minutes on one side, then turn the meatballs over, add a little more water, and cook for another 10 minutes, using a spoon to cover the meatballs with sauce as they simmer.

Remove from heat and let rest for 5 minutes.




Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes, the Cecelia G. Bennett Collection. – JB