Lidia's Meatballs

by Charlie McCarthy, Sr.

Ingredients

• 1/2 lbs ground pork
• 1/2 lbs ground beef
• 1 cups breadcrumbs
• parmigiano-reggiano grated cheese
• 1/4 cups parsley
• 2 cloves garlic
• 1 large egg
• salt
• 1/4 tsp teaspoon flour
• black pepper
• 1/4 cups olive oil
• 1/4 cups vegetable oil

Recipe

1. Crumble the ground pork and ground beef into a mixing bowl.
2. Sprinkle the breadcrumbs, 1/3 cup parmigiano-reggiano grated cheese, the chopped parsley, and finely chopped garlic over the meat.
3. Beat the large egg with 1 teaspoon salt and 1/4 teaspoon flour and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
4. Shape the meat mixture into 1-1/2-inch balls.
Dredge the meatballs in the flour until lightly but evenly coated.
5. Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
6. Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
7. Remove the meatballs, and repeat if necessary, with the remaining meatballs.
8. Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.

Enjoy!