Italian Style Meatballs

From For Love Of Charlie

by Sandra Masters



2 lbs. chopped beef. (You may blend in chopped pork to the mix.)

3 eggs

1/2 Cup to 2/3 cups parmesan cheese or parmesan reggiano cheese

1/8 Cup of chopped garlic, preferably fresh.

1 Cup Italian style bread crumbs. If plain crumbs used, add Basil.

1/2 Cup milk

Salt and pepper to taste.



Mix the chopped beef, eggs, cheese, garlic, salt and pepper in a bowl. Add the crumbs and combine all. The milk is the final binder which makes the meatballs soft.

Smell the mixture. It should smell Italian. (Yes, there is such a thing.) It should smell garlicky. If you don't like that much garlic, lessen it.

Form the meatballs by hand scooping and rounding out to place on a greased baking sheet. Cook for 19 minutes exactly. Meatballs with be half cooked, which is what you want. Now remove from pan and place gently in the red gravy sauce which has been simmering on the stove top. Cook for about 45 minutes, no longer or they will be hard. Recipe should make 25 medium meatballs.


Variations On The Theme:

My Daddy used to like his meatballs with pine nuts and raisins added, and then cooked in the red gravy. These additions make for a sweeter meatball. This is good for appetizer meatballs.

My red gravy is always cooked with red wine and a dash of sugar.

I drink a glass of red wine while I cook and add about a cup of wine to my sauce.

Hope you enjoy this recipe. It has been handed down through the generations by my mother, grandmother and great grandmother.


Humble Pie

From: My Divinely Decadent Duke - Book Two
By Sandra Masters


Suggested fillings are: berries, prunes, raisins, minced meat, cooked on top of stove and then laced with generous portions of brandy, whiskey or cognac.


3 cups flour 

1 cup & 1 tablespoon real butter 

1 teaspoon salt 

1 tablespoon vinegar 

1 room temperature egg, beaten 

1/3 cup warm water 

Mix flour, salt & cut in butter. Add vinegar, egg and warm water. Mix with fork and make into a ball. Makes 3 (9”) pie shells 

Bake 425 for 15 minutes. For Regency recipes, it would be, cook at high temperature.

Conkies (Barbados)

From: Thorn, Son Of A Duke
(Prequel -Book 3) 

by Sandra Masters




                 2 cups corn flour                                               1 egg (beaten)
                 1/2 cup plain flour                                           3/4 lb brown sugar
                 1 cup grated coconut                                        4 ozs. raisins
                 3/4 lb grated pumpkin                                     1 tsp spice
                 1/2 lb grated sweet potato                               1 tsp almond essence
                 6 oz melted butter or margarine                     1 tsp grated nutmeg
                 1 cup whole milk                                              1 tsp salt
Fresh Banana leaves
Substitutions: The Banana leaves can be substituted with wax paper or foil.

Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.

Add the beaten egg, melted butter/margarine, and milk. Mix thoroughly by hand to combine. You should have a thick mixture that drops slowly from a spoon. Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.

Fresh green Banana leaves are traditionally used to wrap the conkie mixture. If you have these, strip leaves from stalk with a sharp knife then briefly singe them over an open flame to make them more pliable. Cut the leaves into individual 8" squares.

Spoon 2 to 3 tablespoons of the mixture into the centre of the banana leaf. Fold the leaf around the mixture, taking care not to rip the leaf.

Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.

Unwrap and enjoy!

Recipe and Photos Compliments of Barbados.Org