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Caproni's Meatballs

Caproni's Meatballs Categories: Pasta|Italian|Viviano Family Recipes|Meat
Nb persons: 0
Yield: 24 meatballs
Preparation time:
Total time:
Source: Carme Engel

    1 pound  lean ground beef, (chuck or round)
     pound  ground pork, (lean boston butt)
    2 3/4 inch slices  Italian bread
    2  eggs
    2 tablespoons  parsley, chopped
     cup  bermuda onion, chopped finely (cut to 1/3 cup if onions are strong)
     cup  grated bread crumbs, (Italian preferred)
    3 tablespoons  water, cold
     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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