Italian recipes from the Knights of Columbus

- Posted on Apr 13, 2011 - 05:42 PM

MEATBALLS

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

2 eggs

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.