INGREDIENTS

INSTRUCTIONS

Note: See the "Red Sauce" recipe which is included in this collection.
Preheat oven to 350 degrees. Place bread crumbs on cookie sheet and
place in oven on center rack. Toss bread crumbs every couple of
minutes, for about 5 to 7 minutes. Set aside to cool. Heat 1
tablespoon of the olive oil in a saute pan over medium-low heat. Add
onions, cumin, and season with salt and pepper. Saute onions until
transparent, stirring occasionally about 5 to 7 minutes. Remove from
heat, set aside and cool. Place sliced bread in a bowl and add milk  to
cover. Soak until bread becomes soft, pressing on bread to absorb
liquid. Drain excess milk. In a mixing bowl, combine ground meats and
sauteed onion with garlic, parsley, egg and milk-soaked bread. Work
mixture with your hands until ingredients are well combined. Add
toasted bread crumbs a bit at a time, thoroughly mixing with each
addition. The meat mixutre should be moist to the touch, but not wet.
Form meat into small balls about 1-inch in diameter. Set a large,
heavy-bottomed saute pan over medium heat and add the remaining 3
tablespoons of olive oil. Heat until oil is hot, but not smoking.  Cook
meatballs, turning, until all sides are browned, about 5  minutes. Move
meatballs from heat and drain on paper towels. Bring  Red Sauce to a
simmer and add meatballs. Cook 25 to 30 minutes,  uncovered. To serve,
plate 4 meatballs per person, sprinkled with  additional cumin, fresh
parsley and drizzle with extra-virgin olive  oil. This recipe yields 8
servings.  Recipe Source: MICHAELS PLACE with Michael Lomonaco Recipe
courtesy  of chef Jim Botsacos, Molyvos From the TV FOOD NETWORK -
(Show #  ML-1C31)  Formatted for MasterCook by Joe Comiskey, aka MR MAD
-  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  02-08-1999  Recipe
by: Jim Botsacos  Converted by MM_Buster v2.0l.

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