MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds

2 lb Bulk Italian sausage; mild
- or hot, your choice
+=OR=+
1 lb Bulk Italian Sausage
+=AND=+
1 lb Ground chuck-grade beef
1 c Fresh breadcrumbs
3/4 c Fine grated Parmesan cheese
Olive oil

In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.

In a large, heavy pot heat olive oil over medium-high heat.
When it shimmers, add meatballs in batches. Do not crowd.
Brown well on bottoms before turning, or meatballs will
break apart. Continue cooking until browned all over.

Remove meatballs to a plate as each batch is finished. Let
meatballs cool slightly; cover and refrigerate or freeze
until needed.

Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.

Dave's Notes: Make your fresh breadcrumbs from any
nearly stale bread you have around the kitchen. Use your
food processor to get the texture you want. For this
recipe a medium grind seems to work best.

You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.

Uncle Dirty Dave's Kitchen

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