A 70-Year Family Favorite
As part of our 2026 Synod Assembly under the theme Rooted in God’s Story, we are creating a community recipe book — Rooted at the Table. Submit your recipe by Friday, May 1, 2026, and learn more here.
Submitted by Bette Bieber (Christ Lutheran Church of Sedona)
This meatball recipe has been part of one family’s story for more than seventy years.
Originally adapted and perfected by Bette Bieber’s father, the recipe became an instant favorite. It has since been passed down through generations, remaining a centerpiece at family meals and gatherings.
The recipe’s staying power is perhaps best measured by one memorable family dinner—when Bette’s son ate eighteen meatballs himself before anyone else could get many.
In church communities and family homes alike, recipes become traditions because they gather people together again and again.
Grandpa's Meatballs
Ingredients
Meatballs:
2 slices bread
1/4 cup onion
2 tbsp parsley
2 eggs lightly beaten
1/4 cup olive oil in pan
1/4 lb. ground pork
1/4 lb. ground veal
1 lb. ground round
1 tsp salt
2 tbsp parmesan cheese
pinch of nutmeg or allspice
Sauce:
3/4 cup onion
1 clove garlic
1 32 oz. can whole tomatoes
bay leaf
1 can tomato paste
1 cup water
8 oz. can tomato sauce
1/2 cup dry red wine
1 tsp salt
1 tsp basil
Instructions
Soak bread in eggs. Add remaining ingredients except for oil. Mix with hands til thoroughly blended. Form 1 1/2 in meatballs. Heat oil and brown meat. Remove from pan. In same pan, fry onion and garlic. Stir in remaining ingredients. Simmer gently for 30 min, then add meat. Simmer gently 30 min, then add meat. Simmer gently 20-30 min. Don't let meatballs boil!
Story
My dad found the recipe and made it his own, starting 70 years ago. We loved it so much that once when I made it for my family, my son ate 18 of the meatballs, and we got what was left! Everyone in the family, my nieces and nephews still use the recipe today. I haven't made it for years but it's the best meatball recipe I've ever had.
