| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Italian | Cooking liv, Italian, Main dishes | 1 | Servings |
INGREDIENTS
| 1 | c | Fresh bread crumbs |
| 1/3 | c | Milk |
| 1/3 | c | Olive oil |
| 1 | c | Minced onion |
| 1/2 | lb | Ground beef |
| 1/2 | lb | Pork |
| 1/2 | lb | Veal |
| 1 | lg | Egg; lightly beaten |
| 1/3 | c | Freshly grated Parmesan |
| 1/4 | c | Minced fresh parsley |
| 2 | lg | Cloves of garlic; peeled and minced |
| Salt and pepper 6 cups marinara sauce (see above recipe) |
INSTRUCTIONS
In a small bowl combine the bread crumbs and milk and let soak for 10 minutes. In a large skillet heat 2 tablespoons of the olive oil and cook onion for 3 minutes, remove from heat and allow to cool. In a large bowl combine ground meats, soaked bread crumbs, cooked onion, egg, Parmesan, parsley, garlic and salt and pepper and mix well. Shape mixture into 1 1/2-inch diameter balls and set on a plate. In the same large skillet heat 2 more tablespoons of olive oil and cook the meatballs in 3-4 batches until browned on all sides, about 10 minutes. When meatballs are browned, transfer them to a side plate, add more oil if necessary and continue to cook remaining meatballs. Add the browned meatballs to the simmering marinara sauce and heat for 10-15 minutes. Serve meatballs and sauce with cooked spaghetti or pasta of choice. Recipe By : COOKING LIVE SHOW #CL8737 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 11:11:27 -0500 From: "Jon and Angele Freeman" <[email protected]>
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