"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

Meatballs from Lidia's Restaurant Recipe

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This recipe for Meatballs from Lidia's Restaurant, by , is from Helen and Sisters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Schmidt
Added: Thursday, March 12, 2009


1/2 lb. ground pork
1/2 lb. ground beet
1 cup fine, dry bread crumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped parsley
2 cloves garlic, chopped fine
1 large egg
1 sap. salt
1/4 tsp. freshly ground black pepper
All-purpose flour
`/4 cup olive oil
1/4 cup vegetable oil

Crumble pork and beef into a mixing bowl. Sprinkle the bread crumbs, 1/3 cup cheese, parsley and garlic over the meat. Beat the egg with 1 tsp. salt and 1/4 tsp pepper in a small bowl until blended. Pour over the meat mixture. mix the ingredients just until evenly blended. Don't over mix. Shape into 1/2 inch ball. Dredge the meatballs in the flour until lightly but evenly coated. heat olive and vegetable oils in a large, heavy skillet over medium-high heat. Slip as many meat6balls into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides about 6 minutes. Adjust the heat as the meatballs cook to prevent them from over browning. Repeat with the remaining meatballs. Meatballs should then cook in sauce until no9o trace of pink remains at the center of the meatballs...about 30 minutes.




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