Blog by Beebe Cline, PREC*

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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.

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