1 ½tbspflat leaf parsley, finely choppedsubstitute with dried
1 ½cupsseasoned breadcrumbs soaked in milkcan use panko Italian seasoned, start with 1 cup of milk and mix, add more if needed
Instructions
Have a large pot (with room for the meatballs) of piping hot tomato sauce gently simmering, before adding the meatballs.
In a large mixing bowl, using clean hands, combine the meat. Add the garlic, eggs, parmesan cheese, parsley and soaked breadcrumbs (they should be tender now and any excess milk squeezed out and discarded). Mix together well.
In a large skillet, heat the olive oil over low-medium heat. Make meatballs about 10-12 at a time, depending on the size. Working in batches, lightly fry on both sides until golden. Drain on paper towels or use a slotted spoon to lift from the oil and add to the pot of hot tomato sauce. Carefully stir occasionally, taking care not to break apart the meatballs. Continue to cook on a gentle simmer for 2 hours.
Notes
Two rules to remember:1 egg per pound of meat and 1 teaspoon of salt per pound of meat, unless using parmesan, then scale it back. PRO TIP: If your butcher sells meatloaf mix, use that - it is likely a combination of the meats listed. Also consider 1.5 pounds of beef and pork and an additional 1/2 pound of country sausage (not spicy).