I am, believe it or not, half Italian, and have taken many of my family recipes
and adjusted them over the years. Here is one that is tried and true.
1 pound lean ground beef
1 pound lean ground pork
2 large eggs
cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup freshly
grated Parmigiano-Reggiano cheese
1 cup Italian style breadcrumbs (or fresh
breadcrumbs with Italian spices added)
Heat oven to 425 degrees F.
Combine all ingredients in a bowl and mix together well using your hands. Form
mixture into balls, 1 inch (or smaller or larger) in diameter (I use a mini cookie
scoop or melon baller to get a uniform size).
Place balls on cookie sheets and roast in oven for 10 to 15 minutes until browned.
Add to your favorite pasta sauce and allow them to simmer, or just eat them by
themselves or use in any recipe calling for meatballs.
Yield: Approximately 7 dozen (84) 1-inch meatballs - enough to use plus enough
If freezing for future use, allow to cool on pan and once pans are cool, place
in freezer for 1/2 hour. Remove from freezer and place meatballs into zip-type bags
for future use.
Posted by Shellbob at Recipe Goldmine 3:27:09pm 9/6/03.