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Gradma Curcio's Meatballs Recipe

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This recipe for Gradma Curcio's Meatballs, by , is from Lexi's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alexis Williams
Added: Friday, October 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground beef
All-purpose flour, for dredging

Directions:
Directions:
In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well, and let sit for 5 minutes. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.

In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.

Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Soaking breadcrumbs in milk is key!

 

 

 

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