Diva Tasting: More Meatballs…

More Meatballs…


1 Pound Ground Beef

1 Pound Ground Veal or Sage Sausage

½ Pound Ground Pork

2 Cloves Garlic, Minced Or To Taste

2 Eggs

1 Cup Freshly Grated Romano Cheese

1 Tablespoons Chopped Italian Flat Leaf Parsley

Kosher Salt And Ground Black Pepper To Taste

2 Cups Stale Italian Bread, Crumbled or Oats

1 ½ Cups Lukewarm Water

1 Cup Olive Oil


Step 1 Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

Step 2 Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (usually use about 1 1/4 cups of water). Shape into meatballs. Use Ice Cream Scoop to measure for size.

Step 3 Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Serves 8; Serve with angel hair pasta, or Garlic Mashed potatoes. Top with spaghetti sauce or garlic brown gravy. Garlic Toast and Beverage.


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