GRANDMA'S MEATBALLS

GRANDMA'S MEATBALLS image

Yield 25 -30 meatballs

Number Of Ingredients 10

2 pounds meatloaf mix (ground beef, veal and pork)
1 cup grated cheese
1 cup bread crumbs
6 eggs
8 slices of bread
1/2 cup finely diced parsley (or 1/4 cup dried parsley)
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
(makes about 25-30 meatballs)

Steps:

Break sliced bread into small pieces and soak in cold water for 10 minutes. Drain in colander. Squeeze with paper towels to extract excess moisture. Mix all ingredients together thoroughly, making sure to smooth out any lumps of bread, cheese or meat. Roll into balls and fry on stovetop (in vegetable oil), turning to make sure the outside is cooked to a hardened surface.* Place meatballs in sauce and simmer for an hour or more; the longer, the better. (I use a crockpot and let them cook for 4-6 hours; the longer they cook the more they soak in the sauce). If you make extra, they freeze well, with or without sauce.