Italian Meatballs

Posted by jerseyjan at recipegoldmine.com May 20, 2001

2 pounds 85% chop meat
1 cup diced onions
1 cup diced red and green peppers
3 cloves fresh garlic
2 eggs
1/4 cup fresh flat leaf parsley, chopped
1/2 cup parmesan grated cheese
1 cup or so Italian bread crumbs
Salt
Pepper

Mix well, adjusting bread crumbs and adding water if necessary.

Roll into meatballs ~ small ones for a marinara sauce and ping pong ball size for sandwiches.

Cover and refrigerate for 2 hours.

Fry in some oil to partially cook and brown. Place in tomato sauce to cook and absorb flavor for another 45 minutes. Great for sandwiches (top with provolone cheese).