MEATBALL RECIPE FROM BOSTON'S ITALIAN NORTH END
Adapted from source: The North End Union Italian Cookbook by Marguerite Buonopane
From: Regina in Litchfield Pk., Az.
Yield: 15-18 medium meatballs or 40-45 tiny meatballs

Try making meatballs smaller than 1 inch in diameter and serving them with your favorite sauce. They make an excellent appetizer for a buffet dinner.

1 lb. ground meat (1/2 beef and 1/2 pork)
3 medium eggs
3/4 cup bread crumbs
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan or Romano cheese*
1 large garlic clove, finely chopped
salt and pepper to taste

Combine all the ingredients in a large bowl. Toss gently with your hands until the meat has become thoroughly blended with all the seasonings. The mixture should be fairly moist.

TO FORM THE MEATBALLS:
Wet your hands in a small bowl of lukewarm water and then pick up about 1/3 Cup of the meatball mix. Roll it in the palm of your hands to form a smooth ball about 1 in. in diameter.

TO COOK THE MEATBALLS:
Drop the meatballs directly into your basic tomato sauce recipe. Or, if you prefer a crusty meatball, fry in approximately 3 Tbsp. of olive oil on medium heat for about 5 minutes, turning to brown evenly. Then drop them into gently boiling tomato sauce as they are browned. Meatballs take 20 minutes to cook well.

*Note from Regina: I think the secret to really good meatballs is using Pecorino Romano cheese. It gives a great, sharp flavor.