This is also fun for hors d'oeuvres with a dipping sauce although I mostly make it to accompany spaghetti -- it’s good with mashed potatoes too.
¾ lb. ground beef
¼ lb. ground pork (I’ve been known to substitute sausage)
1 cup fine dry bread crumbs (the seasoned Italian kind works well too)
½ cup grated Parmesan cheese (I just use the stuff you shake on spaghetti)
1 tbsp. minced parsley
1 clove garlic, minced
½ cup milk
2 beaten eggs
salt and pepper to taste
Mix together all ingredients; form in balls the size of large walnuts. Brown on all sides in hot fat (I use olive oil). Continue cooking 30 min. in all. This recipe doubles easily. Try to stop your family from eating them while you have them on a rack after cooking!
Note: Meat balls can be made ahead of time, then reheated in covered pan in slow oven. 325 degrees.
Janet W. January 2006