Shelly's Recipe

* ITALIAN PARMESAN MEATBALLS*

Category: Meatballs

2 lbs meat loaf mix from supermarket, or:
1 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
2 eggs
1 cup freshly grated Parmesan cheese (I have also used Pecorino Romano)
1/3 cup dry breadcrumbs
1-3 large garlic cloves, finely chopped (depends on how much you like garlic)
1/2 cup milk
1 tsp dried oregano (optional)
2-3 tbsp dried parsley
1-1/2 to 2 tsp seasoned salt
1 tsp fresh ground black pepper (can use more or less)

In a bowl mix all ingredients together using clean hands until well combined; cover and refrigerate for at least 6 hours or 24 hours. Shape into small balls.

Drop the balls into simmering pasta sauce and do not stir for at least 20 minutes or you will risk breaking apart. Continue cooking the meatballs in the sauce for at least 40 minutes or more. Serves 6-8

NOTE: Can also baked at 350 oven for 25 minutes. I also like to saute a whole garlic in about 1 cup olive oil for about 1-2 minutes or until lightly browned and removed garlic from oil and then cook the meatballs in the flavored olive oil in small batches.