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Mamma’s Meatballs

Formed by hand, uniform in size.

Perfect accompaniment to handmade spaghetti and marinara. Handle the meatball mix lightly and sparingly. Keep it cold while working it. The fat in the ground meats used is key to tender meatballs. Violence and heat can undermine its influence. Make many and experiment with the size. Just remember to cook them through in the first baking. Good Stuff!

2 pounds ground meatloaf mix(beef, veal, pork)

1 large onion, chopped small

3 ribs celery, chopped small

Stew lightly in marinara after baking through

1 bulb garlic, chopped small

1/2 cup chopped fresh parsley

1/4 cup chopped fresh oregano

1 cup bread crumb

2 eggs

In hot olive oil, saute the onion, celery, and garlic. Cook until soft, do not brown. Season very heavily with salt and pepper, add chopped herbs, and rapid cool.

Top of handmade spaghetti

When vegetables are cold, add all ingredients to large bowl. Mix gently and sparingly. Do not taste raw mix. Cook a small patty in your egg pan or something.

Bake in a 400 degree oven for 15-35 minutes, depending on the size of the meatballs. Thermometer should read no less than 165 at center of meatball. Cool well to freeze or store in refrigerator, or fold right into some simmering marinara sauce. Good Stuff!

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