By combining equal parts of beef and pork, these meatballs are moist and flavorful.
1/2 cup milk
1 clove garlic, minced
1/4 cup parsley, finely chopped
1/2 lb. pork
1/2 lb. beef
1/2 cup plain breadcrumbs
1/2 cup parmigiano-reggiano, grated
Salt and pepper
1 cup vegetable oil
Slightly beat the eggs with a fork. Add milk, garlic and parsley.
Then, in a separate bowl, mix the meat, breadcrumbs, cheese, salt and pepper.
Add the milk/egg mixture and mix well with a fork.
Form the meaty mixture into golf-ball sized balls.
Brown the meatballs in a pan of vegetable oil.
Once browned, place the meatballs into heated, simple tomato sauce and simmer for one hour.