This meatball sandwich is always a good lunch to enjoy. As you see I like my meatballs a little bigger then most. Many families have different ingredients in their meatballs and usually fry them. My mother taught me a method that will be in my family for generations. I feel we get a lighter yet more flavorful meatball by putting them raw into boiling sauce, instead of browning in a frying pan. This also produces a sauce with great possibilities. Some also mix different meats together like beef, sausage or veal, I just use organic ground beef. I would hope you will try!!
1 pound organic ground beef
1 cup Italian breadcrumbs
1 cup parmigiano cheese, grated
2 large eggs
3 tablespoons fresh parsley chopped or
1 1/2 tablespoons dried parsley
2 tablespoons milk
1/4 teaspoon sea salt
1/8 teaspoon black cracked pepper
Mix all ingredients together but don't over mix. Shape into meatballs of desired size, and carefully drop in boiling sauce. Lower heat to a simmer and cook 1 hour. Makes about 10 large meatballs.