"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Meatballs Recipe

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This recipe for Meatballs, by , is from The Calvanico Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Calvanico
Added: Monday, March 10, 2008


1 lb package of meatloaf mix (ground pork, veal, beef) * see note below *
2 cups homemade breadcrumbs from a large italian loaf of bread **
1 cup milk
2 eggs
5 cloves garlic minced
3 - 4 TBs fresh flat leaf parsley - chopped
1 1/2 cups grated romano cheese
1 tsp salt
fresh cracked pepper

olive oil for frying
flour for dredging

* do not buy the meatloaf mix that is already mixed together
** in food processor crumble bread to make about 2 cups

Soak breadcrumbs in milk

to meatloaf mix add:
salt and pepper

Mix lightly with your hands, try to incorporate all ingredients but do not overmix
Form into meatballs appoximately 1 to 1.5 inches

In large skillet pour olive oil to 1 inch deep and heat to just hot (you can test by putting small piece of meat into skillet)

Dredge each meatball lightly in flour, shake of excess

Fry meatballs in pan, turning to brown all sides
Do not overcrowd pan, you will have several batches to fry
Drain on papertowels to cool

Serve with homemade sauce and pasta

Meatballs can be frozen in ziplock baggies - do not freeze in the sauce

Recipe can be doubled

Number Of Servings:
Number Of Servings:
approx 20 meatballs
Preparation Time:
Preparation Time:
45 minutes




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