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Growing up, I always looked forward to family dinners. When my dad got off work early enough to cook, there was about a 50-50 chance that we would be treated to a real Italian feast. My personal favorite, spaghetti and meatballs, was reserved for special occasions. The sauce was memorable, certainly, but the meatballs were the real star of the show. Here’s one of the Italian meatball recipes I still follow to this day.
Ingredients:
2 pounds of ground beef, veal and pork mixture
2 eggs
1 clove garlic, crushed
¼ cup fresh parsley, minced
1 cup bread crumbs
salt, to taste
splash of milk
Directions:
1. Combine all ingredients except garlic in a large mixing bowl. Shape into meatballs.
2. Fry until browned in a skillet with olive oil and garlic. Add to tomato sauce, allow to simmer there for at least 3 hours.
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