Meatballs
Ingredients
- 2 slices bread
- 1/3 c. milk
- 2 cloves garlic
- 1/2 c. chopped onion
- 1/3 c. chopped parsley
- 1 egg
- 1/2 tsp. salt
- Pepper to taste
- 1/2 c. locatelli cheese
- 1 lb. ground beed
- 1/4-1/2 c. dry crumbs
Directions
Soak bread in the milk. Put garlic, onion and parsley in a food processor. Chop to a fine consistency. Add egg, bread and milk, salt and pepper, and cheese. Mix well. Add this “slurry” to the beef, a little at a time, and mix with your hands. Add dry breadcrumbs as needed to make a smooth rolling consistency. Roll into 1 1/2 oz. balls and place on an un-greased cookie sheet. Bake at 350 degrees for 30-45 minutes. At this point, you can either freeze the meatballs to use later or cook them further in your favorite sauce.
Note: This recipe is for one pound of ground meat. You can multiply the ingredients per number of pounds if you want to make a large batch to freeze. However, when making three pounds or more, add an extra egg per each three pounds. The “slurry” was my son, Christopher’s, modification to give the meatballs a more uniform consistency.