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Charlie’s Mom’s Meatballs

A recipe shared by my former brother in law who comes from a family of fabulous Italian cooks. Tender and succulent meatballs are great as is, in your favorite sauce, served in a crispy baguette or even cold leftovers right from the fridge ! Thanks Paul.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 60-70 minutes | Ready In: 75-85 minutes
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US Metric

¾ lbs. ground beef

¼ lb. ground veal

¼ lb. ground pork

2 garlic cloves, minced

Salt, as needed

Freshly ground black pepper, as needed

1 TB Italian parsley, chopped

1 large egg

¾ c. water

1 c. romano cheese, grated

½ c. breadcrumbs

1 c. olive oil, for frying

favorite tomato/marinara sauce

 

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Cooking Process:

In a large bowl, add meat and garlic and mix lightly. Add in this order, salt, pepper, parsley, eggs and water. Sprinkle cheese, then cover with breadcrumbs. Mix from the outside in and do not over mix. Shape meatballs about 6 oz. per meatball. In a deep skillet over medium heat; fry meatballs in oil until golden brown. Drain on paper towel. Add meatballs to your favorite tomato sauce to finish cooking. Let simmer 45-60 minutes. Serves 4-5.

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