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Grandma Mazzola's Meatballs
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Source: Mrs. Mazzola via Aunt Marianne Viviano
1 pound | ground chuck |
½ pound | ground pork |
1 cup | bread crumbs |
1/3 cup | Romano cheese |
½ teaspoon | salt |
¼ teaspoon | pepper |
¼ cup | fresh parsley, chopped, (or 2 tablespoons dried parsley) |
1 clove | garlic, minced |
2 | eggs |
¼ cup | red wine, (optional) |
¾ to 1 | water, approximately |
Mix together bread crumbs, Romano cheese, salt, pepper, and parsley. Add garlic to meat, add bread crumb mixture, add eggs, add wine and enough water to make the mixture soft, but not too sticky.
Roll into balls (larger than a golf ball). Brown in small amount of oil on medium high to high heat. Turn so that all sides are well-browned. These can be put into a jelly roll pan and browned under broil; when browned on one side turn over to brown on the other side. Add to tomato sauce.
This comes from Mrs. Mazzola via Elizabeth DeLapp via Carme Engel and corrected by Marianne Viviano.
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