Meatballs

Click for pasta sauce recipe.

Meatball Ingredients:

• 1 lb. Ground Chuck (80/20)

• 1 egg

• 1-1/2 slices of dark wheat bread with crust (Soak in water and squeeze out water)

• A little less than 1/4 cup bread crumbs (Progresso Italian style)

• 1/4 cup fresh finely chopped parsley

• 1/4 cup Parmesan cheese (Parmigiano-Reggiano)

• 3 cloves finely chopped fresh garlic

• 1/4 tsp. garlic powder

• A dash of coarse black pepper and Salt (more pepper than salt)

• A couple splashes of red wine (I recommend Ruffino Chianti)

• 1/2 tsp. sweet basil (or 1 tsp fresh basil)

• (optional) 1 to 1-1/2 cup chopped salt pork also called fatback (…not in the meatballs, just used for browning the them)

Revisions

• 1/2 tsp salt

• 1/4 tsp pepper

Prep

• Peel Garlic

• Shred Parmesan cheese

• Chop parsley

Prepare the mostly dry mixture. Mix bread crumbs, garlic powder, salt, pepper and dry basil together. Add the cheese. Chop the fresh garlic, parsley and any fresh basil together in food processor and combine thoroughly with mixture.

Combine with meat. In a large bowl, put in the meat. Beat and mix in eggs. Dump on top the mostly dry mixture.

The bread. Soak each piece of bread in water. Squeeze, breakup and toss pieces into the meat mixture.
Mix it up. Add some wine. Mix some more.

Grease the pan before broiling.

Inspired by Anthony's Pasta Sauce, Meatballs & Braciole