Title: April o'shea's authentic italian meatballs (x
 Categories: Beef, Italian, Main dishes
      Yield: 6 Servings
 
      2 lb Ground beef -- *
      2 ts Garlic; minced -- **
      2 ts Parsley
      1 md Onion -- finely chopped
      1 ts Salt
    1/2 ts Pepper
      1 c  Progesso Italian Flavored
           Breadcrumbs (approx.)
      1    Egg
    3/4 c  Parmesian Cheese
 
  * The old country way is a mixture of 1/3 beef, 1/3 pork and 1/3-veal
  ground together. But I think beef is much better. ** Heaping Tsp.,
  save time by using the jar of pre-chopped garlic. Mix all ingredients
  together in a large bowl with your hands making sure everything is
  well mixed. Form into meatballs and fry *** in a large skillet with
  about 1/2 cup olive oil over medium high heat. Turn on all sides to
  brown and cook through. When all the way cooked, add them to your
  sauce and let them cook slowly for about 1 hour. *** Can also be
  browned in the oven on a baking or broiler rack. This will produce
  less greasy but also drier meatballs. Note: April's ancestors (on
  both sides) go back to Italy. I don't think the same is true for her
  husband!