The Food: Meatballs
INGREDIENTS
1 Tablespoon Olive Oil
1 pound chopped meat (equal parts pork/beef)
1 egg
Grated Parmesan Cheese
1/4 cup bread crumbs
1/4 chopped fresh parsley
1/2 cup chopped white onions
3 Cloves Garlic
Every country has its own form of meatballs. The Swedish have theirs, the Turkish use a lot of garlic, and the list goes on. The meat that can be used in the Italian meatballs are equal parts of beef, pork, and veal. My mother grew up during the depression, so meat was expensive and they could not afford it. Chop meat was cheaper and that is why they used that for the meatballs. This is a classic in any culture and can be served as a sandwich on French/Italian bread, with melted parmagiana cheese, or as a great side to the classic spaghetti.
Meatballs: This needs to be made first, because this is where the sauce gets its flavor. Put the chop meat in a large bowl, add the egg and bread crumbs along with the cheese, parsley and onions. Bread crumbs should comprise about 25% of the meatball. Combine well with hands. (it does get messy). Next make meatballs just slightly larger than golf balls (about 2" in diamater). In a large flat frying pan add a tablespoon of olive oil and the 3 cloves of garlic. DO NOT BURN the garlic, use a low flame. Leave the garlic, and add the meatballs and let both brown fully, turning the meatballs every minute or so. When they have finished cooking, place them on a plate with paper towels to absorb the excess oil and grease.
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