HOW TO MAKE THE BEST TASTING MEATBALLS?
This is an original Sizilian Metaball recipe: 1 pound combined beef, veal, pork (must be fresh) 3 large eggs 1 cup grated Romano Locatelli Cheese 1 cup bread crumb 1 clove garlic – minced 1 teaspoon salt In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20 meatballs per pound. Or these Italian Meatballs are delicious: 1 pound lean or extra-lean ground beef 1/2 pound bulk Italian sausage (or remove from casings) 1/3 cup fine dry bread crumbs 3 medium cloves garlic 1 scant teaspoon salt 1 teaspoon dried leaf basil 1 medium onion, finely chopped 1 large egg 1/3 cup grated Parmesan cheese 2 tablespoons water, or as needed 1/8 teaspoon ground black pepper Line a large shallow baking pan with foil; oil lightly. Combine
