"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta - Lori's Meatballs Recipe

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This recipe for Pasta - Lori's Meatballs, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Guarnieri
Added: Thursday, December 20, 2007


-pound ground pork
-pound ground beef
-pound ground veal
1 egg
4 slices white bread (Soak in milk 3 - 4 minutes; squeeze, tear and add to meat mixture.)
1/3 cup Parmesan or Romano cheese
onion, small, chopped very fine
1 clove garlic, chopped very fine
1 tablespoon fresh parsley (if use dry, use less)
1 tablespoon fresh basil (if use dry, use less)
1 teaspoon Italian seasoning
Salt, to taste
Pepper, to taste

Mix meat and add remaining ingredients. If too wet, add more bread. Roll into meatballs. Roll in flour and brown on all sides. Add to marinara sauce or the sauce of your choice; simmer till done.
Makes 70 - 75 walnut-size meatballs.




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