Absolutely delicious! Mr. Big Food ground a chuck roast for the meatballs. Nothin’ like it.
Photos of some prep cooking here.
From Little Joe’s, an old-time Italian restaurant in downtown Los Angeles. This all freezes well, so make the whole batch.
LITTLE JOE’S MEATBALLS AND SPAGHETTI SAUCE
1 lb ground beef
½ lb ground pork
½ lb ground veal
1 C onions, chopped
1 clove garlic, minced
1/3 C Parmesan cheese, shredded
1 C fine dry bread crumbs (preferably homemade—see recipes in Basics section)
¼ fresh parsley, chopped
Dash dried leaf oregano, crumbled
1 tsp salt
½ tsp black pepper
¼ C oil
Combine all ingredients except oil and Sauce, mixing well. Form into 1 ½ inch balls. Heat Oil in skillet, add meatballs, cook until browned, then drain. Add meatballs to Spaghetti Sauce during the last 30 minutes of cooking time.