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RSWA Meatballs
From Traveling Desperado
<p>These meatballs are easy to make. Make a batch and freeze them so in a busy evening you can make spaghetti & meatballs or stroganoff meatballs, meatballs in alfredo sauce even meatball soup. Endless possibilities.</p>Source: Rowdy Stickhorse Wild Acres (Entered by Paulette Rink)
Serves: 48 meatballs
Ingredients
1 lb.
Pork
1 lb.
Beef
2 cloves
Minced Garlic
2
eggs
1 C
Romano Cheese
1 1/2 Tlb
flat Leaf Parsley
2 C
Italian Bread Crumbs
1 1/2 C
Water-warm
Salt & Pepper to taste
Step by Step Instructions
- Combine beef and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs
- Heat olive oil in a large skillet or use deep fat fryer. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
- cool completely. Place into freezer bags by the dozen. Freeze for later use in your meals & appetizers