1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
4 cloves garlic, minced
1 cup freshly grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley OR the other Grandmother....
1 1/2 tablespoons chopped fresh Basil
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1/2 cup milk
1 cup olive oil
Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Combine the bread and milk in a small bowl, mashing with a fork, until a smooth paste forms. Add into meat mixture.
Shape into meatballs, using about 3 TBS of meat.
Heat the olive oil over medium-high heat in a frying pan. Cook meatballs in a single layer in batches. When the meatballs are very brown and slightly crisp remove from the heat and drain on a paper towel.
*For a healthier preparation, cook them on a large sheet pan on 400 degrees, turning them occasionally to brown on all sides. Also, some meatball experts claim the best method is to drop them uncooked in their "Sunday sauce" or "Gravy". It's supposed to make the gravy all the more flavorful!
Many lasagna recipes can be made without pre-cooking the noodles. The moisture and heat from the other ingredients will cook the noodles as the dish bakes. Cover and bake for 45 minutes, then remove the cover for another 20 minutes to let the sauce thicken.
1 celery stalk
1 medium onion
1 ½ tablespoons butter
½ teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups 1% milk
1 medium Yukon Gold potato, peeled and cut into little cubes
2 cups frozen corn
¼ cup chopped fresh chives and/or parsley (optional)
1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.
2. Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
3. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
4. Meanwhile, chop the celery leaves, trim the ends off the scallions and slice them thinly. When the potatoes are tender, stir in the corn, scallions and celery leaves. Bring the soup back to the boil, then serve.