Meatballs - Kristin's recipe

By á-47

Ingredients

• 3 lb. ground beef
• 1 lb. ground pork
• 1 lb. ground veal
• 1 lb. seasoned bread crumbs (or 1 loaf bread) soaked in 1 1/2 cups milk
• 1 1/2 cups grated Parmesan or Romano cheese
• 2 Tbsp. olive oil
• 1 cup fresh parsley, minced
• 5 or 6 eggs
• 1/2 tea. each onion powder and garlic powder
• 1 tea. each salt and pepper
• 2 Tbsp. finely minced garlic (fresh)
• 4 whole cloves garlic
• olive oil, to fill a skillet 1/2" deep

Preparation

Step 1

Combine ground meat, bread or bread crumbs, grated cheese, minced parsley and lightly beaten eggs (add eggs one at a time while stirring ingredients together). Sprinkle with minced garlic, olive oil and seasonings. A chopped onion or chopped and seeded sweet bell pepper may be optionally added in for a variation.

Form meat mixture into meatballs, using an ice cream scoop or your hands, pressing lightly, just enough so that meat holds together, but not so much that the meat is very compressed or the meatballs will be tough and dry.

In a heavy skillet, heat olive oil over medium low heat. Add whole garlic cloves. Turn the garlic cloves to color them on all sides, then when lightly roasted, press them into the oil; as they brown, remove them (more can be added ). This is done while the meatballs are being browned.

As soon as the oil is hot, add the meatballs to the skillet, leaving about 1 1/2" between them so that they can be easily turned. Turn them often using a spatula or large spoon so that they don't stick. Make sure there is enough oil in the pan (about 1/2"). When the meatballs are browned well on all sides, remove from the pan and drain on paper towels. Then add the next batch to the pan and continue until all are cooked.

Serve with pasta and sauce.