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Friday, May 02, 2008 Meatballs (Polpette) By Article @ 3:27 PM :: 215 Views :: :: Meats, Side Dish, Italian   1 lb. ground beef ½ lb. ground pork 1-2 minced garlic cloves or ½ t. garlic powder 3-4 slices of bread 1 egg 1 t. fresh parsley, chopped or dried 3-4 leaves of fresh sweet basil, chopped or use dried ¼ - ½ c. imported Romano cheese Salt & pepper to taste A pinch of cayenne pepper 3-4 T. tomato sauce (It makes it moist. Sometimes the meat is too dry. If you do not want to use the ground pork, make sure you have good fresh ground beef. You can also substitute ½ lb. of ground veal for the pork.) Soak the bread in water and squeeze most of the water out. Crumble the bread in the meat. Add the rest of the ingredients and mix. (To see if your meat is tasty, make a little patty and cook it in the microwave for about a minute. Add more seasoning to the mix if needed.) Form into balls. (I do not make them big. I make them about the size of a golf ball.) You can fry them very lightly or put them on a cookie sheet and bake them for about a half hour at 350 degrees. Do not cook them all the way. Finish cooking them in your favorite tomato sauce. I also use this mixture as a breakfast meat. I make small patties and fry them. We have them with eggs or put them on bread or muffins and make a breakfast sandwich. We didn’t have pork sausage when I was a child. You can make about 3 pounds of meat and cook them on a cookie sheet part way. When cool, put them in the freezer in a freezer bag. Take out what you need and finish cooking them in your sauce.