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|Recipe contributed by Betty Filippelli-Gordon
- 1 pound lean ground beef
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon mint
- 3/4 cup Italian breadcrumbs
- 1 slice Italian hard bread soaked in warm water
- 1 clove garlic, minced or 1-2 teaspoons garlic powder
- 3 tablespoons Pecorino Romano cheese
- 2 eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Squeeze water out of Italian bread. Mix all ingredients thoroughly. Roll meatballs to be same size between palms. Some people like to mince the herbs and garlic together- not so peasant style that way. Fry in pan with a 1/2 glass of oil. Just enough to cover 1/2 of the meatballs; turn to brown evenly; OR bake in a toaster broiler for 30 minutes. Use Pam olive oil spray. Turn at 15 minutes to brown evenly. Add to gravy and simmer for last 20 minutes of gravy cooking. Use same recipe to stuff peppers but add white raisins. Makes 10-12 servings or 20-24 mini soup size meatballs.
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