AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

Meatballs are faster and simpler to do, in my opinion, in the authentic traditional way.  I also like the taste better.

Ingredients for 12 meatballs: (about2/12 in. in diameter)

Ground beef (chuck, sirloin, etc)             1 1/4 pounds

Eggs                                                     3

Italian Bread (real stale)                          1/4 large loaf

Garlic (fresh or powder; not garlic salt)    3 large cloves or

                                                            equivalent

Parsley (finely chopped or dried)             1/2  cup or

                                                             equivalent

Salt                                                       1 tablespoon

Pepper (black)                                        2 tablespoons

Frying oil (optional)                                1/2 cup

No milk!!!

How to do it:

Break the Italian bread into quarters and soak the pieces in luke-warm water for 15 minutes.

After 15 minutes, take each piece of bread and squeeze as much water out of it as possible.

Put in a large bowl.  

With a mincing tool, mince the garlic very finely.

Add all ingredients except frying oil to the bowl of bread and mix very well.

Form the meat mix into about 2½  inch balls.

Fry in the frying oil (use just enough oil to cover the bottom of the skillet or frying pan) or bake in the oven for forty minutes at 375 degrees (F).

The baking method really is just as good as the frying method. For obvious health reasons, its actually probably better.           

Serve hot.

Can be made bite size for other recipes.