My Recipe: Meatballs

Vinny’s Meat Balls

Ingredients:
225 grams (1/2 lb.) ground beef
225 grams (1/2 lb.) ground veal
225 grams (1/2 lb.) ground pork
3/4 cup bread crumbs
1/3 cup parmigiano (parmesan) cheese (reggiano if you can manage it)
2 tbs. of chopped Italian parsley (preferably fresh)
2 eggs, beaten
2-3 cloves chopped garlic
1 tsp. salt
pepper to taste
1 cup oil (in order of my preference: sunflower/canola/vegetable)
Yield: About 25 smallish meatballs

Directions:
1. Manually mix well all ingredients (except oil) in a large bowl.
2. Using palms, shape mixture into balls no larger than a golf ball.
3. If using in pasta sauce, do not fry. Place in sauce and simmer about 2 hours.
4. Pour oil into frying pan.
5. Set heat to medium high.
6. Place meatballs into pan allowing sufficient room to roll them around during frying.
7. Fry for about 5 minutes (from when sizzling starts), rolling them almost constantly to ensure uniform cooking and to avoid sticking.

Notes:
1. Do NOT fry until meatballs get scorched. If necessary, lower heat.
2. If using in pasta sauce, do not stir sauce very much to avoid disintegration.
3. Meatballs may be stored fried or uncooked in freezer until needed.
4. You can form marble-sized meatballs for use in soups such as chicken soup (do not fry, but be sure to simmer in soup sufficiently).