Italian recipes from the Knights of Columbus
Made with meatloaf meat, equal amounts of beef, pork and veal; to 1 pound meatloaf meat add:
Soft bread crumbs, about 2½ slices
Salt and pepper
Handful of grated cheese (Romano, Parmesan, or Locatelli)
Handful of parsley
½ clove garlic; cut in half first and remove the embryo
Shape into about 12 2-inch meatballs. Broil in a foil-lined jellyroll pan on one side about five minutes, or until browned. Turn and brown about 5 minutes more. Drain. Add meatballs to cooking sauce. Freeze well to use later.
For cocktail-size meatballs, makes about 50.