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: MICHAEL.S 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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