m. c. de marco: The New Kitchen Cookbook


mostly cooked

This was once the family meatball recipe. It may have been through some game-of-telephone or dumbing down before it came to me. In addition, I removed some ground pork and Romano cheese, and added onion and an extra egg. I made it gluten-free once (when I was out of gluten) by substituting crushed generic rice chex for the bread crumbs.



Brown the onion about 8 minutes in olive oil. Add the garlic for another minute. Remove onion and garlic from oil and put in a bowl with remaining ingredients. (Leave the pan on the heat.) Mix well. Roll into meatballs about 1 inch in diameter.


Brown on all sides in pan.


Finish cooking meatballs either in oil or in sauce.