Another recipe from Mike’s grandfather, Olindo Mastropaolo. The following is for a single recipe. I doubled the recipe and froze any leftovers.
1 ½ pounds lean ground beef
3 slices dry bread
1 large egg
2 Tablespoons grated Romano cheese
1 Tablespoon dried parsley
4 garlic cloves, minced
1 teaspoon salt
¼ teaspoon black pepper
Preheat oven to 300.
In a blender or food processor, process bread until coarse crumbs form, about 2 minutes.
In a large bowl, using your hands combine all ingredients, until just mixed. If the meatballs are over mixed, the will be dense.
Form about 2 tablespoons of the mixture for each meatball.
Bake on a baking sheet for about 20-25 minutes.
Makes about 30 meatballs.