In honor of my cousin Max staying with me from England the last week due to unexpected travel delays thanks to volcano Eyjafjallajokull (no, this is not a typo), we decided to give him some good old Italian/American meals. This is our best meatballs recipe, for your traditional spaghetti and meatballs dish. Dan's famous tomato sauce will be posted soon also.
What you will need:
Salt
Pepper
Mix of veal, pork, beef (1.75 - 2.00 pounds worth)
Fresh Parsley
Milk
Breadcrumbs (we use Jasons brand)
Eggs
How it works:
Place mixed meat in a large bowl. Add salt and pepper, 2 eggs, 2 tbsp of fresh parsley chopped fine, 1/2 cup of breadcrumbs (homemade is obviously preferred), 1/2 cup milk, 1/4 cup parmesan cheese.
Dan says to grate onion for about ¼ cup into the mix also…
AND add more black pepper than you would expect.
Mix ingredients thoroughly with your hands, then form round meat balls to whatever size your heart desires. We then place them in mini-cupcake pans to keep their form while they bake in the oven for 30 mins on 375. After meatballs are nice and brown and cooked through, add them to your sauce (which you've made from scratch of course) and let simmer for 2+ hours. Voila!
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