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Join Date: Jul 2010
One recipe i use to use (dont any more because i dont eat any of the meat), Was made with equal parts pork, beef, and veal, 2 eggs for every lb of meat, finely minced garlic and onion (maybe grate your onion if you cant mince it fine enough. you dot want giant pieces), fresh parsley (never use dry), bread crumbs, dried or fresh blend of italian herbs, parmasan cheese, salt and pepper. Roll into balls and bake, fry, boil, how ever you make your meatballs. you can also stuff them with chesse, so when you cut into them the cheese ooze out.
I now do the recipe with chicken or turkey. but the pork/veal eaters in my life like the original recipe better.