INGREDIENTS

1 POUND LEAN GROUND PORK

1 POUND LEAN GROUND BEEF

1 POUND LEAN GROUND VEAL

2 EGGS

½ CUP PARSLEY, CHOPPED

½ CUP GRATED PARMESAN CHEESE

1 TEASPOON SEA SALT

½ TEASPOON BLACK PEPPER

½ TEASPOON GARLIC POWDER (OPTIONAL)

¼ CUP OF BREAD CRUMBS (OR 2 WET TOASTBREADS WHICH HAS BEEN DRAINED OF ALL WATER)

½ CUP GRAPESEED OR SUNFLOWER OIL

 

DIRECTIONS

  • IN A MEDIUM SIZE MIXING BOWL, ADD ALL GROUND MEAT, EGGS, PARSLEY, CHEESE, SPICES AND BREAD CRUMBS (OR WET BREAD), MIX WELL WITH HANDS
  • START FORMING YOUR MEATBALLS, WHETHER YOU LIKE THEM LARGE OR SMALL

(I PREFER SMALL FOR SOUPS AND LARGE MEATBALLS WITH SPAGHETTI)

  • OVER MEDIUM HEAT, IN A MEDIUM SIZE FRYING PAN, ADD GRAPESEED OR SUNFLOWER OIL TO PAN, HEAT AND ADD YOUR MEATBALLS, TURNING OFTEN, COOKING THROUGHLY, ABOUT 10 MINUTES
  • AT THIS POINT, YOU CAN ADD THEM TO YOUR TOMATO SAUCE AS IT IS STILL COOKING OR EAT THEM ON THEIR OWN.