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Italian Meatballs

  • Serves 4.


  • 1/4 pound fresh white breadcrumbs
  • 1 cup milk
  • 1 lb. ground veal (or mix 1/3 ground pork, Italian sausage, and ground beef)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 large eggs
  • 2 Tablespoons fresh minced parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup dry breadcrumbs
  • Olive oil


Soak fresh white breadcrumbs in a bowl with milk for about 30 minutes. Squeeze out excess milk and combine the crumbs with meat, cheese, eggs, parsley, salt, and pepper. Mix thoroughly and form into small meatballs. Roll in dry breadcrumbs. Heat enough olive oil in a saute pan to cover the bottom. When oil is hot, add meatballs and cook over medium heat, turning meatballs until golden brown all over. Add additional oil as needed. Drain on paper towels and serve hot over your choice of pasta and/or sauce, or simply enjoy alone.

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