1 pound of lean ground hamburg or 1/2 pound of ground pork and 1/2 pound of lean ground beef
3 eggs (small or medium size)
3/4 to a 1 cup of your favorite seasoned bread crumbs
1 1/2 garlic clove finely chopped
1/4 cup of fresh parsley
sprinkle of salt (optional)
1/2 teaspoon of pepper
1/4 cup of Parmesan cheese ( you can use Romano if you like or both to measure the 1/4 cup)
Mix all the ingredients in a large bowl, and blend well until you notice mixture is blended well with all the seasonings. If you find that it is not moist enough add another egg.
With the help of a tablespoon start forming the meat into the meatballs, making them nice and round. (if using these for a buffet you can make them with a teaspoon about one inch in diameter.) Or you can roll them in the palm of your hands.
You can drop your meatballs right into a fry pan filled with about 5 tablespoons of Wesson oil or olive oil, at medium heat for about 5 minutes turning them to lightly brown all sides. Once done drop them into your pan of tomato sauce. (If you are going to fry I suggest putting them on paper towel to pick off the oil, then dropping them in the sauce.)
If you are not going to fry the meatballs, then just drop them into the boiling tomato sauce pan, once you form them. The meatballs alone take about 25 minutes to cook. You can make about 20 meatballs at medium size or about 50 buffet style meatballs
Please take note that if you are going to add other meats to the gravy, then make sure you have a large enough pan. In resent years I have been cooking my gravy in a slow cooker and really love it!
The Sunday Gravy recipe will be added to the blog!
I also have some interesting variations that can be used to these meatballs for buffet style entertaining.