ITALIAN STYLE MEATBALLS

ONE HALF CUP COLD WATER

ONE THIRD CUP DRY BREAD CRUMBS

2 EGGS BEATEN

ONE AND ONE HALF POUNDS TOTAL OF BEEF, PORK AND VEAL MIXED

ONE THIRD CUP PARMIGIAN REGGIANO CHEESE (NO GREEN CAN OF CHEESE…PLEASE)

2 TABLESPOONS OF CHOPPED ITALIAN FLAT LEAF PARSLEY

PINCH OF DRY OREGANO

1 TO 2 TABLESPOONS OF OLIVE OIL

1 TEASPOON SALT

ONE HALF TEASPOON GROUND PEPPER

1.       IN A LARGE BOWL COMBINE ALL OF THE INGREDIENTS BY HAND.  FIRST, ROLL A TINY MEATBALL AND PLACE IT IN A SKILLET WITH A TEASPOON OF OLIVE OIL. THIS IS YOUR TEST MEATBALL TO SEE IF IT IS PROPERLY SEASONED. COOK OVER MEDIUM HEAT UNTIL THE MEAT IS COOKED THROUGH, TURNING AS IT BROWNS. TASTE IT, AND WATCH OUT IT IS HOT. IF IT NEEDS MORE SALT OR PEPPER ADD TO YOUR TASTE.

2.       ROLL THE MEATBALLS INTO YOUR DESIRED SIZE. SOME PEOPLE LIKE THEM THE SIZE OF ORANGES, I LIKE THEM ABOUT THE SIZE OF A PLUM. IN A LARGE SKILLET BROWN THE MEATBALLS ON ALL SIDES IN A SMALL AMOUNT OF OLIVE OIL. WE ARE NOT DEEPFRYING THEM, SO USE ENOUGH OIL TO COAT THE BOTTOM OF THE SKILLET.

3.       WHEN THE MEATBALLS ARE BROWNED TRANSFER THEM TO A PREHEATED OVEN AT 350 DEGREES. COOK THE MEATBALLS FOR APPROXIMATELY 20 MINUTES. AFTER 15 MINUTES CHECK TO SEE IF ONE OF THE MEATBALLS IS COOKED THROUGH. EVERYBODY’S OVEN IS DIFFERENT.

4.       WHEN DONE REMOVE FROM OVEN AND ENJOY WITH PASTA AND MARINARA SAUCE, JUST PLAIN, OR MAYBE A MEATBALL PARMIGIAN SUB.

5.       SERVES ABOUT 12 TO 16 MEATBALLS, ENOUGH FOR TWO OR 4, DEPENDS ON YOU!!!