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Recipe Name: April O'shea's Authentic Italian Meatballs (x Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Ground beef, *
2 Teaspoon(s) Garlic, minced **
2 Teaspoon(s) parsley
1 Onion, finely chopped
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1 Cup(s) Progesso Italian Flavored
Breadcrumbs, approx.
1 Egg
3/4 Cup(s) Parmesian Cheese
The old country way is a mixture of 1/3 beef, 1/3 pork and 1/3-veal
ground together. But I think beef is much better. ** Heaping Tsp.,
save time by using the jar of pre-chopped garlic. Mix all ingredients
together in a large bowl with your hands making sure everything is
well mixed. Form into meatballs and fry *** in a large skillet with
about 1/2 cup olive oil over medium high heat. Turn on all sides to
brown and cook through. When all the way cooked, add them to your
sauce and let them cook slowly for about 1 hour. *** Can also be
browned in the oven on a baking or broiler rack. This will produce
less greasy but also drier meatballs. Note: April's ancestors (on both
sides) go back to Italy. I don't think the same is true for her
husband! Recipe By : File

Nutrition (calculated from recipe ingredients)
Calories: 32
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 31mg
Sodium: 963mg
Potassium: 128.4mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 3.1g

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