M IS FOR MEATBALL
OCTOBER 26TH, 2007
We’re sharing our Italian grandmother Rosa’s recipe for tasty, authentic meatballs that go perfectly with pasta.
- 1/2 pound fresh lean ground pork
- 1/2 pound fresh lean ground veal
- 1 clove garlic, coarsley chopped
- 2 eggs
- 1/2 cup breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1 T fresh parsley
- Vegetable oil
Combine meat, garlic, parsley, breadcrumbs and cheese in a large bowl. Add eggs and mix thoroughly with your hands.
Use a tablespoon to scoop up meat and shape into meatball with hands.
Add vegetable oil to pan and heat to medium; fry meatballs until lightly browned on both sides (about 5-10 mins).
Add meatballs to partially cooked tomato sauce.
Once pasta is ready, serve meatballs as a family-style side dish.
Makes 12.