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GRANDMA MAZZOLA'S MEATBALLS Recipe

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This recipe for GRANDMA MAZZOLA'S MEATBALLS is from Viviano Family Cookbook (Volume 1), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground chuck
½ pound ground pork
1 cup bread crumbs
¼ 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
Directions:
Directions:
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, smaller than a tennis 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 as it simmers.

Close to Mom's, but not quite-from Mrs. Mazzola via Elizabeth DeLapp via Carme Engel and corrected by Marianne Viviano.

 

 

 

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