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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 milkMeatballs (Michael)

Ingredients3 lb ground beef2.5 cup breadcrumbs1/2 cup fresh parsley leaves, minced6 medium garlic cloves, minced2 large egg1 cup buttermilk3-4 oz Parmesan cheese1.5 tsp table salt(Proportions for crumbs-liquid still needs more adjusting)InstructionsMake 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.