MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Victor's Famous Meatballs
 Categories: Beef, Pork, Breads, Cheese, Herbs
      Yield: 18 Servings
 
      1 lb Ground beef
      1 lb Ground pork
      1 lb Ground veal
      1 lb Day old Italian bread soaked
           - in water til soft, drained
      8 oz Grated Reggiano Parmigiano
      2 oz Chopped Italian parsley
      2 lg Eggs beaten in a bowl
      3 oz Chopped garlic sauteed until
           - light brown in EVOO
           Salt & pepper
           Extra virgin olive oil
 
  In a large mixing bowl mix the veal, beef and pork until
  thoroughly integrated, (use your hands with rubber
  gloves, do not mix with a machine of any type). Add
  garlic, eggs, Reggiano Parmigiano, parsley, salt, and
  pepper and mix until all ingredients are combined.
  
  Now here is the secret fold in the bread by hand nice
  and easy. This makes the meatballs floaters not
  sinkers!!!
  
  Form mixture into 2 - 2 1/2 ounce balls, and layout on a
  greased sheet pan.
  
  In a 12" saute pan heated to medium add 6 ounces of
  extra virgin olive oil. When the oil is hot fry each
  meatball until golden brown. You will have to
  continually add olive oil as the meatballs absorb oil.
  Always make sure olive oil is hot before adding
  meatballs to the saute pan.
  
  When meatballs are golden brown on all sides cook for 1
  hour in your favorite tomato sauce.
  
  By Victor Rallo Posted March 7th, 2014
  
  RECIPE FROM: http://eatdrinkitaly.org
  
  Uncle Dirty Dave's Archives
 
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