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RSWA Meatballs

From Traveling Desperado

<p>These meatballs are easy to make. Make a batch and freeze them so in a busy evening you can make spaghetti &amp; meatballs or stroganoff meatballs, meatballs in alfredo sauce even meatball soup. Endless possibilities.</p>
Source: Rowdy Stickhorse Wild Acres (Entered by Paulette Rink)
Serves: 48 meatballs

1 lb. Pork
1 lb. Beef
2 cloves Minced Garlic
2 eggs
1 C Romano Cheese
1 1/2 Tlb flat Leaf Parsley
2 C Italian Bread Crumbs
1 1/2 C Water-warm
Salt & Pepper to taste

Step by Step Instructions
  1. Combine beef and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper
  2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs
  3. Heat olive oil in a large skillet or use deep fat fryer. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
  4. cool completely. Place into freezer bags by the dozen. Freeze for later use in your meals & appetizers