"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lb. ground veal 1 lb. ground chuck 2 eggs 2 handfuls of bread crumbs 2 handfuls of parmesan cheese salt and pepper
Combine all ingredients and mix together like you would meatloaf. Shape into meatballs. (Use a 1/3 c. measuring cup so that all meatballs are the same size). Bake at 350º for 35 minutes. Adjust baking time if you make smaller or larger meatballs. Don't overcook. Add to spaghetti sauce after baking.
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