Meatballs

From the kichens of Connie Putano, Diomira Putano, & AnnMarie Barkwell

1 lb ground pork

1 lb ground beef

2 c Italian seasoned bread crumbs

1/2 c romano picorino cheese

1 tsp pepper

2 tsp salt

2 tsp parsley

2 pinches of basil

4 eggs

2 cloves garlic, crushed

Using hands, combine all ingredients.

(Nowadays, some of us use a mixer with hook attachment.)

Roll into balls.

Cook one of two ways:

1. On stovetop, fry in oil, turning occasionally to brown all sides.
2. In oven. Coat a pyrex dish with olive oil. Place meatballs. Bake @ 350, 1 hour, covered.

To make sure they are cooked through, slice a meatball in half.

Smaller meatballs cook quicker, larger will take longer.

NOTES

• Grandma Connie, Aunt Diomira & Mom all use this recipe.

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