Meatballs – from the 1954 Betty Crocker Good and Easy Cookbook
¾ lb. ground beef
¼ lb. ground pork
1 cup fine bread crumbs (sometimes I use the Italian bread crumbs)
½ cup grated Parmesan cheese (I use the stuff in the containers)
1 tbsp. minced parsley
1 clove garlic, minced (I usually use two)
½ cup milk
2 beaten eggs
salt and pepper to taste
Mix together all the ingredients; form in balls the size of large walnuts. Brown on all sides in hot fat (I use olive oil); continue cooking 30 minutes in all. This recipe doubles well and it also makes a good hors d'oeuvre.
Note: Meatballs can be made ahead of time, then reheated in covered pan in slow oven (325 degrees).
Janet Webb, February 2006