Millie Bonazzo Meatballs
Source of Recipe
Bonazzo Family Cookbook
List of Ingredients
l lb. ground chuck
l/2 lb. ground veal
l/2 lb. ground pork
l cup soft bread crumbs or Italian bread broken into small pieces to equal about 2 cups dry bread
3 cloves garlic - sliced very thin
small handful of grated romano or parmesan cheese
handful of chopped, flat leaf Italian parsley
teaspoon of salt
2 eggs
water (enough to wet the bread)
olive oil for frying
Recipe
Put the meat into a large bowl.
Add the chopped parsley, the garlic, the grated cheese, the salt and the eggs.
Soak the bread with water and squeeze out excess - OR pour the cup of bread crumbs into the meat mixture and pour some water on top and let stand a few minutes.
Mix everything with your hands. Then shape into small balls about the size of a golf ball.
Fry the meatballs in a pan with oil with enough room so the meatballs don't crowd and can be moved around the brown.
Fry until nice and brown - takes only about l0 minutes or so for each batch.
Makes about 20 meatballs.
Note: The grated cheese helps keep them soft.
You may serve these with your favorite recipe for Italian sauce. Drop them into the sauce pot shortly before serving.
Enjoy!
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