| 1 c. | fine dry bread crumbs | | 1/2 c. | Parmesan cheese | | 3/4 lb. | ground beef | | 1/4 lb. | ground pork | | 1 sprig | parsley, chopped | | 1 clove | garlic, minced | | 1/2 c. | milk | | 2 | eggs, well beaten | | salt | | | pepper | |
| | Combine meats, crumbs, cheese, parsley, garlic, milk, eggs, seasonings. Mix thoroughly - knead. Form into small balls and drop into sauce which has been cooking for awhile. Cook over low heat.
Note: The actual recipe instructs you to brown the balls. I have the sauce cooking while I prepare the balls and usually add them about 45 minutes into the hour of cook time, then let everything cook another hour. Browning the meatballs is a pain unless you choose to do it in the oven, then the cheese tends to melt out. I think the way I do it is less work and the meatballs are tender and thoroughly cooked.
Stir the sauce occasionally. Again, I use no ground pork, just ground chuck. |
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