Title: Meatballs (Same Day)
Categories: Italian Beef
Yield: 15 Servings
| 1 | lb | Ground chuck |
| 3 | | While, smilin' eggs |
| 1/2 | c | Parmesan cheese; grated |
| | | Salt and pepper to taste |
| 1 | lb | Ground pork |
| 1 1/2 | c | Bread crumbs* |
| 4 | | To 6 garlic cloves* |
| | | Fresh Basil leaves*** |
* Or enough to hold the mixture together. Try to use leftover French or
Italian bread, and whole wheat crumbs work well also. ** Chopped very fine
*** If you have them on hand (GrandMa Rose always adds fresh basil) YIELD:
15-18 medium meatballs, or 40-45 tiny meatballs. Combine all the
ingredients in a large bowl. Toss gently with your hands until the meat has
become thoroughly blended with all the seasonings.
The mixture should be farily moist. 2. To form the meatballs, wet your
hands in a small bowl of lukewarm water and then pick up about 1/3 cup of
the meatball mixture. Roll it in the palm of your hands to form a smooth
ball about 1 inch in diameter. 3. Drop the meatballs directly into your
basic tomato sauce recipe. Or, if you prefer a crusty meatball, fry in
approximately 3 tablespoons of olive oil on med heat for about 5 min,
turning to brown evenly. Then drop them into gently boiling tomato sauce
as they are browned. Meatballs take about 20 min to cook well. (Remember to
scrape the bottom of skillet and pour meat particles into sauce.)