Italian-American Meatballs

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             FOOD FUNNY
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Rosemary Zwick writes, "Did you know that in Cape Town we have special
trees on which we grow Food Funnies?"

A man walks into a Chinese restaurant and is told by the maitre d' that
there will be at least a twenty minute wait, would he like to wait in
the bar. So he goes and has a seat at the bar. The bartender walks up
and says with a heavy accent, "What you dlink?"

The man replies, "Give me a Stoli with a twist."

The bartender squints at him for a few seconds, then smiles and says,
"Once upon time were four little pigs..."

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             TODAY'S RECIPE
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Although meatballs aren't completely unknown in Italy, it was Italian
immigrants in America who turned them into the most popular dish in
Italian-style restaurants. All you need is these meatballs, some tomato
sauce (yours or from a jar), and some cooked spaghetti, and you have a
classic Italian-American dish. And don't forget the garlic bread.

Italian-American Meatballs

1 1/2 cups (375 ml) soft bread cubes from sliced white bread (about 2 to 3 slices, including crusts)
1 egg
1/3 cup (80 ml) milk
1 lb (450 g) ground beef or beef and pork mixture
1/2 cup (125 ml) freshly grated Parmesan cheese
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped parsley
Salt and freshly ground pepper to taste

Combine the bread, egg, and milk in a mixing bowl, stirring to combine,
and let rest for 15 minutes. Mash the bread mixture with a fork to make
a smooth paste. Add the remaining ingredients and stir to combine. Form
the meat into balls about the size of golf balls (or larger if you like)
and place them on a greased baking sheet. Bake in a preheated 400F
(200C) oven until browned, about 20 minutes.
Serves 4 to 6.
Received on Wed Feb 13 21:37:13 2008