Caproni's Meatballs
Nb persons: 0
Yield: 24 meatballs
Preparation time:
Total time:
Source: Carme Engel
| 1 pound | lean ground beef, (chuck or round) |
| ½ pound | ground pork, (lean boston butt) |
| 2 3/4 inch slices | Italian bread |
| 2 | eggs |
| 2 tablespoons | parsley, chopped |
| ½ cup | bermuda onion, chopped finely (cut to 1/3 cup if onions are strong) |
| ½ cup | grated bread crumbs, (Italian preferred) |
| 3 tablespoons | water, cold |
| ½ cup | romano cheese |
| 1 3/4 teaspoons | salt |
| 1/4 teaspooon | garlic salt |
| 1/4 teaspoon | pepper |
| 1/4 teaspoon | Accent |
| 2 teaspoons | olive oil or salad oil |
Mix meats together well. Soak bread in cold water for a few minutes. Press out most of the water (medium dry) and chop finely. Add bread, eggs, parsley, and onions to meat mixture. To bread crumbs add cold water and mix well, then add to meat mixture; add grated cheese. Blend together salt, garlic salt, pepper and Accent. Add to meat mixture. Mix well then add oil and work into mix.
Measure with and fill level no. 24 ice cream measure. Roll out 24 meatballs at least. Fry in oil, lard, or crisco until brown or bake in oven until brown. Add to sauce, simmer for one hour.
Makes 24 meatballs.
This comes from Carme Engel's plethora of recipes.
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