Italian Meatballs

Real Italian meatballs made with soaked bread, milk, eggs, parsley, garlic, and Parmesan. Brown in olive oil or simmer in sauce. Freezes well.

Cook Time 10

Author Lorraine Kiefer

2 slices day-old bread
½ cup milk
1 pound ground beef or combination of beef, pork, or veal
2 eggs
2 cloves garlic
3 tablespoons Parmesan cheese
⅓ cup parsley
breadcrumbs, as needed if mixture is too soft (optional; roll meatballs in breadcrumbs)
olive oil, for browning
sauce, for simmering (optional)

Put the bread, milk, eggs, and parsley in a blender and blend; add this to the meat and mix well.
Shape into meatballs; add breadcrumbs if the mixture seems too soft (roll the meatballs in breadcrumbs).
Brown in olive oil for 10 minutes or cook in the microwave; some folks simply add some of the sauce to this meat pan and allow to simmer, others drain the fat and add the meatballs to sauce.
This delicious sauce can be used over your favorite pasta, rice, or any vegetable. Those on a low-carb diet can serve it on soy pasta or string beans and top with lots of extra cheese. Freezes well.

Keywords: garlic, beef, pork, appetizers.