Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Dry bread crumbs |
| 5 tablespoons | Dry cheese, grated (see Note below) |
| 5 tablespoons | Parsley, minced |
| 2 tablespoons | Garlic, finely minced |
| 1½ pounds | Ground beef, lean |
| ½ teaspoon | Salt |
| ½ teaspoon | Fresh ground black pepper |
| 2 \N | Eggs |
| ¼ cup | Water |
| \N \N | Catsup, for coating |
1. Preheat oven to 450 degrees F.
2. Make meat mixture: Mix breat crumbs, cheese, parsley, and garlic.
Add meat, and salt and pepper, and mix together. Pour in eggs and a little of the water; knead mixture to an even consistency, adding more water if mixture becomes dry. Wet hands and roll mixture into 1½-inch meatballs. Place meatballs on a large slightly greased baking sheet and bake for 20 minutes.
Serve while sizzling hot.
Note: Parmesan cheese or a mixture of Paramesan, Romano, and dried Jack cheeses may be used.
Comments:
This richly seasoned meat mixture captures the flavors of San Francisco's North Beach area, home to many wonderful Italian restaurants and cafes. Meatballs may also be reheated in meatless tomato sauce of your choice and used to dress pasta.