Lillian'S Grandmother'S Meatballs

• 1 lb. meat (either all pork, all beef or mix pork, beef and veal)
• 3 eggs, beaten a little
• 4 Tbsp. grated Parmesan cheese
• 1/2 c. bread crumbs
• drop or so milk
• garlic, onion and pepper as you wish
• your favorite gravy

1. Mix all of above together.
2. Keep hands wet and shape meat into dome-like shape (not too large and not too round).
3. If meat feels too dense, add a little more milk.
4. If too soft, add a little more bread crumbs.
5. Place in a very hot frying pan (with whatever oil you like, preferably olive oil) and fry at low flame until golden brown on the outside.
6. Do not cook completely.
7. Add meatballs to gravy the last hour of cooking; continue to simmer.
8. Skim any fat from frying pan.
9. Add a little water or red wine, 2 tablespoons tomato paste and mix with meat particles left in pan.
10. Add dash of sugar; simmer, covered, for a few minutes to take the tartness out.
11. Add this to the gravy.

meat, eggs, parmesan cheese, bread crumbs, milk, garlic, your favorite gravy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414642 (may not work)