Lizzie Kunde
Dolores's Meatballs
Recipe from the book "Shut Up and Eat" co-written by her husband Tony Lip for Dolores's famous homemade Italian Meatballs:
3 pounds chopped chuck meat (You can also mix veal, pork and beef)
3 eggs
1 cup parsley, chopped really find
8 cloves garlic, chopped fine
¾ cup grated Imported Romano cheese
¾ cup grated imported Parmesan cheese
1 cup plain bread crumbs
¾ cup warm water
Olive oil, for frying.
In a bowl or on a countertop, mix together the chopped meat, eggs, parsley, garlic, cheeses and bread crumbs. Dolores's little secret when she was mixing it was to add about ½ cup of warm tap water. Next, roll the mixed meat into small balls that fit into the palm of your hand, about 2½ inches in diameter. You don't have to make them perfectly round, and you don't want to pack the meat too tightly. Then, in a frying pan, pour enough olive oil to coat the pan and heat it until it's hot. Gently place the meatballs into the frying pan, leaving a little breathing room between each one. Once the pan is full, let the meatballs brown gradually. Slowly turn them as they're browning, making sure they don't stick to the bottom of the pan. When they're done, remove them to a plate lined with paper towels, which will absorb the excess oil. Now they're ready to be added to your tomato sauce (gravy), or you can eat them as a snack just the way they are (or even make a sandwich on some nice Italian bread.) Serves 6.
Published both in the book "Shut Up and Eat" as well as the March 5, 2008 copy of the Daily Record Newspaper (Morristown, New Jersey).
3 pounds chopped chuck meat (You can also mix veal, pork and beef)
3 eggs
1 cup parsley, chopped really find
8 cloves garlic, chopped fine
¾ cup grated Imported Romano cheese
¾ cup grated imported Parmesan cheese
1 cup plain bread crumbs
¾ cup warm water
Olive oil, for frying.
In a bowl or on a countertop, mix together the chopped meat, eggs, parsley, garlic, cheeses and bread crumbs. Dolores's little secret when she was mixing it was to add about ½ cup of warm tap water. Next, roll the mixed meat into small balls that fit into the palm of your hand, about 2½ inches in diameter. You don't have to make them perfectly round, and you don't want to pack the meat too tightly. Then, in a frying pan, pour enough olive oil to coat the pan and heat it until it's hot. Gently place the meatballs into the frying pan, leaving a little breathing room between each one. Once the pan is full, let the meatballs brown gradually. Slowly turn them as they're browning, making sure they don't stick to the bottom of the pan. When they're done, remove them to a plate lined with paper towels, which will absorb the excess oil. Now they're ready to be added to your tomato sauce (gravy), or you can eat them as a snack just the way they are (or even make a sandwich on some nice Italian bread.) Serves 6.
Published both in the book "Shut Up and Eat" as well as the March 5, 2008 copy of the Daily Record Newspaper (Morristown, New Jersey).
Kathy Pinna 
