Cincinnati's Sacred Heart Meatballs
Ingredients
Directions
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In a medium bowl, soak the bread slices in 1/4 cup water for 5 minutes. Finely chop bread (you should have about 3/4 cup).
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In a large bowl, beat egg. Stir in chopped bread, onion, bread crumbs, 1/4 cup cheese, 2 tablespoons water, parsley, olive oil, garlic salt, Italian seasoning, black pepper and red pepper. Add beef and pork to egg mixture; mix well.
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Using a 2-ounce ice cream scoop or a 1/4 cup measure, scoop out meat mixture into 16 mounds. Wet hands; shape mounds into balls.
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In a large skillet, heat cooking oil over medium heat. Cook half of the meatballs at a time in hot oil for 8 to 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly. Remove meatballs from skillet; drain on paper towels. (Or, transfer meatballs to a 13x9x2-inch baking pan. Omit cooking oil. Bake meatballs in a 350 degree F oven for 20 minutes; drain.)
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In a 4-quart Dutch oven, bring pasta sauce to boiling; reduce heat. Add meatballs to pasta sauce. Simmer, covered, for 30 minutes, stirring occasionally.
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Meanwhile, cook pasta according to package directions. Serve meatballs and sauce over hot cooked pasta. If you like, sprinkle with shredded Romano cheese. Makes 4 servings.