April o'shea's authentic italian meatballs (xv

2      pound         Ground beef -- *
     1/2  teaspoon      Pepper
   2      teaspoon      garlic; minced -- **
   1      cup           Progesso Italian Flavored
   2      teaspoon      parsley
                        Breadcrumbs (approx.)
   1      Med.          onion -- finely chopped
   1                    Egg
   1      teaspoon      Salt
     3/4  cup           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! Converted by MMCONV vers. 1.00