PETROTTA'S OLD WORLD ITALIAN FOOD

MEAT BALLS

In a large bowl add:

 

1 lb. ground pork loin

2 lb. ground chuck

3 eggs (beat first)

1 1/2 cups bread crumbs (un-seasoned)

1 Teaspoon Sweet Basil

2 Teaspoon salt

1/4 Teaspoon black pepper

1/2 Teaspoon garlic salt

 

MIX WELL

My Mother always used her bare hands to make our meat balls saying that it added �LOVE� to the meat.

Put a sufficient amount in your hand to make a ball about the size in between a golf ball and a tennis ball. Compact ball by rolling it back and forth in your hands until a smooth texture appears. Keep your hands moist with water.

Brown in a mixture of vegetable oil and olive oil. Add 1/2 fresh chopped onion.

Brown lightly (but cook thoroughly) and then add to your sauce. Can pour oil and onion mixture into sauce.