| 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" <jfreeman@netusa1.net>
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