Italian Meatballs

This recipe is for my friend Sue who seems to love Italian food as much as I do.

I love Italian food, and have eaten in Italian restaurants all over the world not to mention in Italy. I have tried many meatballs, but my aunt makes the best ones I have ever had. This recipe is based on hers, but I have adapted it slightly to my taste, I recommend that you adapt it for yours.

2 lbs ground beef (see note)
3 eggs
3 cloves of garlic crushed
3/4 cup Grated Romano cheese
1/2 cup Grated Parmesan cheese
2 handfuls of dried parsley parsley
handful of fresh basil
2 teaspoon salt
fresh ground pepper to taste
Bread crumbs from 6 slices of white bread crusts removed (rub between hands)

Cut crusts from bread and cut into cruton like pieces, then rub those pieces in between the palms of your hands, they will break into tiny crumbs. Mix remaining ingredients together in a mixing bowl seperate pieces out and roll into balls about the size of a golf ball (or larger if you like). Set balls aside onto waxed paper.

Saute in olive oil over medium heat until brown on all sides. I like to add some marinara sauce to the meatballs once they have browned turn the heat to low and allow to cook for about 15 minutes. The meatballs can also be poached in water instead of sauteed. Serve with spagetti or your favorite pasta and extra marinara sauce.

Note: I used extra lean beef, because the meat is heavily seasoned it is full of flavor, and the egg and bread bind the balls together. You can use beef, pork, veal, turkey, chicken or a combination to find what suits your taste best.