"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Meatballs Recipe

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This recipe for Meatballs, by , is from The Anderson/Tarpley Family Cookbook Project, 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!

Grandma Craycraft


2 pounds ground beef
1 pound ground pork
2 cups plain fine dry bread crumbs
1 cup grated Parmesan cheese
2 tablespoons parsley
1 teaspoon minced garlic
1 cup milk
4 eggs beaten
3 teaspoons salt
teaspoon pepper

In a large measuring bowl mix milk with eggs and beat together. Add parsley, garlic, salt and pepper and stir.
Add bread crumbs and Parmesan cheese stir until well mixed.
Mix pork and beef together in separate large bowl.
Add mixture to meat and using hands combine until well blended. Gently mix or meatballs will be tough.
Roll into meatballs, flatten slightly. Place on small cookie sheet covered with wax paper. Place another sheet of wax paper and layer meatballs. Make sure to cover with wax paper and place in freezer to partially freeze for 3-4 hours, or until firm.
Place serving of meatballs per quart freezer baggie--I usually put 4 per baggie. Place filled baggies in another container or larger freezer bag for up to 6 months to 1 year.
Make sure to label baggie with the date. Before cooking, thaw in the refrigerator overnight.

Personal Notes:
Personal Notes:
Making meatballs in a large quantity is a time-saver and fun to do with someone else if you want to share meatballs.
Aunt D and I like making these together and sharing the bounty!!
When ready to serve, defrost and pan-fry in hot oil with 1 cup of minced onion.
For sauce I like to use local bottled marinara sauces...Lydia's, Cascone's, Garozzo's. I add a cup of sauce to the meatballs and place jar with remaining sauce, if any, in the freezer, for later.




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