PACIFIC STREET SOCIAL CLUB MEATBALLS

"The Sunday Gravy was prepared the day before, with braciole and meatballs. Some people put raisins or pine nuts in their meatballs. My mother also made extra, otherwise she wouldn't have had any for the Sunday Gravy, because we would have eaten them all on Saturday."

1 cup cubed stale bread (as from an Italian loaf)
Milk for soaking the bread
1 pound lean ground beef, such as sirloin
3 cloves garlic, minced
1/2 cup minced fresh parsley leaves
1/2 cup freshly grated Romano cheese
2 large eggs
Salt and freshly ground black pepper
3 tablespoons olive oil
4 cups basic Marinara Sauce (or add in step 2 of Sunday Gravy recipe - click here for recipe)
FOR SERVING:
2 cups cooked pasta
Freshly grated Parmesan cheese for serving

In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine.

In a bowl, combined the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook.

In a large saucepan or casserole set over moderate heat, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes.

Add the marinara sauce and simmer, stirring occasionally, for 1 hour (or follow from step 2 of Sunday Gravy recipe).

Serve with your favorite pasta and freshly grated Parmesan.

Makes 6 to 8 Servings
Source: The Men of the Pacific Street Social Club Cook Italian by Gerard Renny