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Meatballs
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Source: Aunt Lee Palazzolo
| 1 pound | ground beef |
| ½ pound | ground pork |
| 2 | eggs |
| 1/3 cup | Fresh Parsley, chopped |
| 1 medium | onion, chopped |
| ½ cup | Parmesan cheese, grated |
| 1 cup | bread crumbs |
| 1 loaf | San Francisco bread |
| 1 teaspoon | salt |
| ¼ teaspoon | pepper |
Mix the first seven ingredients together in a large mixing bowl. Wet the San Francisco bread under running water, just until it gets slightly wet. Squeeze out excess water and mix thoroughly into meat mixture. Add salt and pepper.
Roll out meatballs and fry in electric skillet for about 8 minutes or so. Place in pot with sauce and simmer over low heat.
TIPS: 1. 4 slices of Pepperidge Farm bread, or any kind of harder bread can be
substituted for the San Francisco bread.
2. I sometimes use ground pork sausage instead of ground pork.
3. I bake my meatballs in a 350 degree oven for about 40 minutes, less
time consuming and not so greasy.
This recipe comes from Aunt Lee's family cookbook, "Cookin' with the Palazzolo's." Hope you enjoy it!
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