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
MEATBALLS
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)
4 eggs
¼ fresh parsley, chopped
Dash dried leaf oregano, crumbled
1 tsp salt
½ tsp black pepper
¼ C oil
Spaghetti Sauce
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.
SPAGHETTI SAUCE
You are singing my song!
♬♪