Italian Meatballs

Name: Italian Meatballs
Yield: 4 servings
Ingredients: 1 pound ground grass-fed beef; 3/4 pound ground pork shoulder; Salt; Fresh-ground black pepper; 1 cup torn-up pieces of day-old country-style bread, crusts removed; 1/2 cup milk; 1 small yellow onion, peeled; 1 tablespoon olive oil; 2 garlic cloves, peeled and pounded to a paste with a pinch of salt; 1 tablespoon chopped fresh oregano (or 1 teaspoon dried, crumbled); 1 tablespoon chopped parsley; A pinch of cayenne pepper; 1 egg, lightly beaten; 1/4 cup grated Parmesan cheese; Fresh-ground black pepper

December 20, 2011

I like to make these meatballs about the size of Ping-Pong balls and toss them with tomato sauce and spaghetti. Sometimes I make them a bit smaller, roll them while still hot in grated Parmesan cheese, and serve them as an hors d’oeuvre.

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