Sides

Meatballs (Philomena)

Source: Philomena D'Attilo
 
~1 Italian Chibatta, aged until hard/stale
(You can bake the bread to harden it, but it is not as good as letting it age.)
(More breadcrumbs make meatballs cheaper and richer, but they are not as good!)
5-6 lb ground beef
3-4 eggs
~1/3 cup milk
(The amounts of liquid - milk and eggs - depends on the amount of meat.  Use more eggs than milk.)

Meatballs (Joseph)

Source: Philomena D'Attilo
Modified By: Joseph D'Attilo, Michael D'Attilo
2 cups of bread crumbs
6 lbs meat (2 lb pork, 4 lb ground beef)
Pork was bad quality, should have used all ground beef if you can't get good
3 eggs
1 cup parsely (1/2 cup compressed
1 tsp garlic
~1/4 cup milk

Half-Recipe
3lb beef 80% lean
2 egg
1/8 c minced parsley
1tsp garlic
3c bread crumbs
1/8 tsp pepper
3/4 - 1 tsp salt
2tbsp milk

Meatballs (Michael)

Ingredients
3 lb ground beef
2.5 cup breadcrumbs
1/2 cup fresh parsley leaves, minced
6 medium garlic cloves, minced
2 large egg
1 cup buttermilk
3-4 oz Parmesan cheese
1.5 tsp table salt

(Proportions for crumbs-liquid still needs more adjusting)


Instructions
Make meatballs.

Cook meatballs.

Olive oil is great actually, just don't overheat it. Canola is okay.

Finish in sauce is good.

I'll do actual instructions when I work the ingredients out.