Ingredients
-
-
3
-
2
-
3
-
1/2 - 1
-
1/2
-
1 1/2
-
4
-
1
-
1
-
-
-
-
-
Directions
Meatballs and “Gravy” — Campania Style!!,My family—from the small hill town of Montefredane, near Avellino in the province of Campania–has been doing it this way for generations. Don’t mess with it. Try it this way once. You won’t be disappointed!!,This was great… I made enough to feed 50 people for a family reunion….big hit!! Freezes great.. I always make a huge pot and freeze.,My family—from the small hill town of Montefredane, near Avellino in the province of Campania–has been doing it this way for generations. Don’t mess with it. Try it this way once. You won’t be disappointed!!
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Steps
|
1
Done
|
It's Preferable to Use the Stale Bread Rather Than the Bread Crumbs. |
|
2
Done
|
Break It Up and Soak It in Warm Tap Water Until Is Starts to Soften. |
|
3
Done
|
Squeeze It With Your Hands to Get Out Excess Water, Then"smush" It With Your Fingers. |
|
4
Done
|
Use the Lesser Amount of Milk If Using the Wet Stale Bread. |
|
5
Done
|
Use the Greater Amount If Using the Bread Crumbs. |
|
6
Done
|
Mix All the Meatballs Ingredients Well. |
|
7
Done
|
Form Into Balls About 1 1/2 Inches in Diameter. |
|
8
Done
|
Slightly Flatten Each Meatball. |
|
9
Done
|
Brown Very Well in Hot Oil on Both Sides. |
|
10
Done
|
(can Also Be Baked on an Oiled Pan in a 425 Degree Oven. Need to Be Turned to Brown Both Sides). |
