Dad's Homemade Meatballs

This dish is definitely a staple at the Foulger home. It always turns out great. It's a great meal if you need to feed a hungry husband and you don't feel like spending a lot of time or effort, because who does?

I like to serve them with papardelle pasta, or any wide noodle pasta. The prepared meatballs can be frozen for up to two weeks making them a great make-ahead and left-over meal!

Ingredients

• 2 slices of stale white bread, crumbled (panko crumbs also work great!)
• 1/2 # ground prok
• 1/2 # ground beef
• 1/2 # ground veal
• 1/2 cup shaved parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 2 tsp salt
• 1/2 medium onion, grated
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 C cooking oil ( I like canola)

Directions

• Combine all ingredients & form into 2 " meatballs
• Refrigerate 2 hours (or overnight)
• Heat oil in a deep frying pan over medium-high heat
• Fry meatballs in batches for 40 seconds at a time (you are just browning the outsides)
• Place on paper towels to soak up excess cooking oil
• Simmer in your favorite red pasta sauce for 10 -15 minutes over low heat
• Serve over pasta, top with more grated parmesan cheese.