P a ge 23 t opside V olume 79 , I s s u e 2
Auxiliarist Serving , Continued
BOB LAMENDOLA ' S MEATBALL RECIPE
INGREDIENTS
• 1 / 2 lb . each ground beef , ground pork , ground veal ( alternative : 3 / 4 lb . each ground beef & pork )
• 1.5 cup fresh bread crumbs * ( alternative : store bought bread crumbs )
• 2 eggs
• 1 / 4 cup chopped fresh parsley
• 1 / 4 cup grated parmesan cheese
• 1 tsp salt
• 1 tsp pepper
Wash your hands and combine meat and eggs , then combine bread crumb mix , salt and pepper . Using your hands , make meatballs , ( I make them larger than a golf ball , smaller that a tennis ball ). Using a greased skillet or grill , brown the meatballs rolling them until all surfaces are browned but not cooked through .
Add the meatballs to your sauce , ( I know , it ' s gravy in South Jersey )! They will finish cooking in the sauce and help to flavor it .
* To Make the bread crumbs :
Don ' t use stale bread ; day old is OK . Use Italian or French bread . Cut in chunks and place in blender ; blend until coarse ( not fine ). To 1.5 cup bread crumbs , add parmesan cheese and parsley . Alternatively , use store unseasoned bread crumbs .