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Meatballs

(by Phyllis Pastore)


1 lb. 80% lean/20% fat ground beef 1 egg 1⁄2 c. Progresso Italian Style Bread Crumbs 1⁄2 c. grated Parmesan or Locatelli pecorino romano cheese

1⁄4 c. chopped fresh parsley 1 t. fresh garlic, minced, or 2 t. garlic powder salt and pepper to taste

Mix all ingredients together, being careful not to over work.

Roll into 1 1⁄2 inch balls.

Optional: Brown lightly on each side in olive oil before dropping into tomato sauce. (My mother rarely browned them; she just dropped them directly into the sauce.)


(Read Shirtwaist Dresses and Bedroom Eyes, the story that accompanies this recipe.)

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