Mama'S Old School Meatballs

• 2 lbs chop meat 80% lean or higher
• 4 Eggs
• 1 Cup seasoned bread crumbs or 3 slices of bread w/o crust
• 2 cloves of garlic
• 1/4 Freshly Chopped Parsley
• 1 cup Locatelli cheese
• 1 cup milk
• Pinch of Salt
• Pinch of Pepper

1. Place chop meat in bowl add in cheese, eggs, parsley, salt & pepper.
2. Mince or press garlic cloves & add into meat
3. Soak bread or breadcrumbs in milk and add to bowl
4. Using your hands, mix all ingredients together, rinsing hands under water to prevent sticking, take care not to extend this process, less contact with the meat the better consistency.
5. Shape mixture into meatballs approximately 1.5" in circumference. Again, less handling, better cohesion.
6. In an cast iron frypan, (or whatever) set to burner Med-Hi add a little olive oil and meatballs to pan one at a time.
7. This process may be done in one step after you form each ball or after you make them all.
8. Note: One Step can get a little hectic
9. Take care to turn each meatball browning on all sides while maintaining their shape.
10. Note:
11. Depending on your preference meatballs can be added to the sauce directly from the frying pan or as I prefer one 1/2 hour before serving.

chop meat, eggs, bread crumbs, garlic, parsley, locatelli cheese, milk, salt, pepper

Taken from www.epicurious.com/recipes/member/views/mamas-old-school-meatballs-50112852 (may not work)