Meatballs

By Maverick19

This recipe makes about ten 2-inch meatballs

Ingredients

• 1 slice of bread, 1 inch thick, soaked in water/milk/stock to cover (you can replace with a cup of moistened bread crumbs)
• 1 1/2 lb meat (1/2 lb beef, 1/2 lb pork and 1/2 lb veal)
• 2 eggs, beaten
• 1 Tbsp butter melted
• 1/4 cup finely chopped onions
• 3 Tbsp chopped parsley
• 1 1/4 tsp salt
• 1/4 tsp paprika
• 1/2 tsp grated lemon rind
• 1 tsp lemon juice
• 1 tsp worcestershire sauce
• 1/2 clove garlic, chopped
• 3 Tbsp grated parmesan cheese
• 1/4 tsp oregano
• oil for frying meatballs
• Marinara or Tomato Sauce

Preparation

Step 1

1. soak bread in liquid. Grind the meat together (or mix if already ground). Beat the eggs and add to the meat.

2. In a small frypan, melt butter. Sautee the onions until golden. Add the onions to the meat. Wring the liquid from the bread and add to the meat.

3. Add to the meat, parsley, salt, paprika, lemon rind, lemon juice, garlic, parmesan and oregano, mix well, by hand. Shape into 2 inch meatballs.

**Heat oven to 350 degrees

4. In a large frying pan, heat the oil. Fry the meatballs until they are browned on all sides. Drain on a plate with paper towel.

5. In a large casserole pot, place a layer of sauce on the bottom. Place the meatballs in the pot and cover with the remaining sauce.

6. Bake, covered, for about 30 minutes in the marinara sauce.