Meatballs

My father, (Poppy) used only top quality ground beef not the combination of beef, pork, and veal.  Whenever I make these now I get a little teary eyed – I miss Poppy.

Makes 25 meatballs

2 slices white bread, stale

½ cup milk

2 tablespoons Parmesan, grated finely

1/4 cup flat leaf parsley, chopped finely

1-2 teaspoons kosher salt

1/2 small onion, grated or chopped very finely - approx. 1/4 cup

2 cloves garlic, minced

1/2 lb. ground pork

1/2 lb. ground veal

1/2 lb. ground beef

1 large egg, beaten

Fresh ground black pepper

1/3 cup olive oil

1 quart Tomato Gravy – see Fuggedaboutit Tomato Gravy

Spaghetti or whatever pasta you like

Pulse bread in Cuisinart - or chop in very small pieces.

In a small bowl toss breadcrumbs with milk, squeezing out excess.

In a large bowl combine the breadcrumbs, Parmesan, parsley, salt, onion, and garlic.

Add the meat to this mixture.

Add the beaten egg and mix with your hands (if you can stand it) until all combined.

Season with fresh pepper and mix again.

Using your hands form the meat mixture into golf balls.

Place on a cookie sheet and cover with plastic wrap.

Refrigerate for at least 1 hour

Heat 1/2 the oil in a large skillet over medium heat.

Add meatballs not too many at a time.

Turn occasionally until golden brown on all sides about 6 minutes - do not over cook.  Make batches adding more oil if needed.  Drain on a paper towel.

Add your meatballs to your pot of gravy to finish cooking through another 30 minutes.

Serve with spaghetti or some other type of pasta.