I have eenjoyed Italian Cuisine from a young age to this very day. It is one of my favorites. I love simple pasta dishes and the many different sauces including some home made meat balls. My grandmother passed on a recipe to me that I practiced many times in her large kitchen when getting ready for large family gatherings.
- 2 lbs ground beef, medium ground or combination of beef, veal and pork
- 1 slice of Tuscan bread
- 2 eggs, beaten
- 8 fresh parsley sprigs, leaves only, chopped fine
- 12 leaves chives, chopped fine
- 2 Tbsp butter
- 6 Tbsp freshly grated Parmesan cheese
- Pinch salt
- Pinch of freshly ground black pepper
- 1 oz salted pork
- ¼ cup olive oil
- ½ lb yellow onions, peeled and diced
- 1 small garlic clove, chopped fine
- 2 cups Marinara Sauce
- Some of you may use all beef, but I often use 1 lb beef, and ½ lb each veal and pork. If using a combination, grind together so the mixture is well blended (your butcher should be able to do it for you).
- Soak the bread in a little milk, then squeeze out the moisture and shred the bread. Place the meat, eggs, bread, chives, parsley, butter and half the cheese; and the salt and pepper in a bowl, mix well.
- Roll the meat balls on wax paper to about 1½-inches in size.
- Combine salted pork and olive oil in a skillet and heat on medium. Add onions and garlic; and cook until brown. Add meat balls and brown evenly.
- Cover, and simmer slowly for 45 minutes.
- Add the Marinara sauce and bring to a boil. Place meat balls on heated platter and sprinkle remaining cheese on top and serve. Serve with your favorite pasta.