3rd generation recipe.
Dad got this
from a man who worked with him
on the Pennsylvania Railroad
YEARS AGO!
Simple,
sweet
and to the point.
Meat Balls
2 lbs Ground Meat
(1lb pork/1 lb beef)5-7 slices Dry Vienna bread, grated
5 Eggs
1 Bead Garlic, minced
3 T Grated Cheese
(Parmesan/Romano)
1 tsp Black Pepper
1 T Salt
2 T Dry Parsley
Mix,
make into balls,
(golf ball sized)
fry in skillet (iron)
in
1 T Shortening.
Broth
2 Medium Onions, sliced
1 1/2 - 2 Quarts Tomatoes
1 Can Tomato Paste
Combine,
bring to a boil,
add meatballs
and
cook slowly
for 2 hours.
HOUSE RULE:
3 Meatballs with your spaghetti.
You may not take
more meatballs
until you have eaten
ALL of your
spaghetti . . .
Mom & Dad
instituted this rule
when Lee and I
wanted nothing but meatballs.
Remember this
or the spaghetti will
sit on the plate and dry up
while the meatballs
disappear!
Dear Lord,
Thank you for another food blessing . . . Dad's meatballs. One of the few recipes I like to make AND eat. Honestly, you know I prefer my spaghetti raw, (h(How many college freshmen take a box of spaghetti to college with them as a snack?) but I will eat it with this to be social :0}
Amen
