|1 lb||lean ground beef|
|1 lb||ground pork|
find more delicious recipes at www.porkbeinspired.com
|1 lb||hot italian sausage|
|2 c||dried bread crumbs|
|1-1 1/2 c||grated parmesan reggiano|
|1 1/2 - 1 tsp||salt **|
|1/2 tsp||freshly ground pepper**|
|4 clove||minced garlic|
|1 Tbsp||chopped fresh rosemary|
|1 tsp||finely chopped fresh sage **|
|1/3 c||chopped fresh italian parsley|
|olive oil for frying|
This is a recipe I gleaned from watching my Grandma Spada. There were little measurements given other than the amount of meat used therefore, this is not her recipe exactly. If it is not correct, the fault is mine; hence the name . . . .
Note: The double asterisk (**) denotes an ingredient where the amount is strictly to your taste.
Polpette freeze wonderfully, that is if there are any left to freeze.
I realize that there should be pictures but I never think to take any. By the time I remember, we are eating and no one wants to leave the table for a camera
Form the mixture into walnut sized balls.