Susan's Italian Meatballs

My Mom is half Italian, and I grew up immersed in that culture. Great Aunt Tessie owned a small grocery store that served two generations of family, friends, and neighbors. The smells of Italian cooking always transport me back to that time in my life.

As an adult, a family member taught me how to make these meatballs. Please note I don't use much in the way of measurements. Cooking for me is like playing music "by ear" and leaves room for me to explore featuring different ingredients.

1 - 1 1/2 lbs. of chop meat. (Because of a family member's dietary restrictions, I use 93% lean.)

4C or other brand Italian-style bread crumbs

1-2 eggs

Parsley, Basil, Oregano, Onion (Fresh, not dried), Garlic (minced)

In a good-sized bowl, combine bread crumbs, onion (finely chopped), minced garlic (about a teaspoon), parsley, basil (fresh if you have it - finely chopped), parsley (fresh, finely chopped, if you have it), and a small amount of oregano. Mix.

Add the chop meat and 1 egg. Mix thoroughly. If it seems too dry, add another egg. Too wet? Add more bread crumbs. Form the mixture into 2" (approximate) meatballs. In a large frying pan, put a bit of canola oil - just enough to keep the meat from sticking. Brown the meatballs on all sides. Remove from the pan, and drain on paper towels, blotting to remove any excess oil.

The meatballs can then be added to your tomato sauce. I like cooking mine in a crockpot, nice and slowly for several hours, stirring every half hour or so. This recipe can also be used as a base for sweet and sour meatballs or meatloaf.

I'd love to know if you try this recipe and what you thought of it. You can leave a comment here or on my author page at http://www.facebook.com/AuthorSusanJReinhardt.