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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: David Ruggerio
Servings: 2 dozen meatballs
3 tablespoons extra virgin olive oil
1 small white onions, peeled and chopped
3 cloves garlic, peeled and chopped
1 pound ground beef
1 pound ground veal
½ pound ground pork
1 ¼ cups bread crumbs, freshly ground
¾ cup Pecorino Romano, grated
12 sprigs Italian parsley, chopped
8 extra large eggs
salt and pepper, to taste
Place 1 tablespoon of the olive oil in skillet over medium heat. Sauté the onion and garlic in it for 3 minutes or until the onion is translucent. Set aside and allow to cool. In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs. Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs. Brown he meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy or simply submerge them in your favorite tomato sauce and gently simmer until tender. 1 to 1 ½ hours, stirring periodically, always careful not to break the meatballs. When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.