This is my classic recipe!! Ingredients can vary slightly … proportions too, typically use equal amounts ground veal and pork, a couple of beaten eggs, a handful of romano (or reggiano), chopped onion (sometimes grated), a clove of garlic finely chopped or minced, breadcrumbs (sometimes panko, sometimes not), and liberally seasoned with salt & pepper and marjoram and/or oregano, then thoroughly hand mixed and formed into slightly bigger than a golf ball size. Pan fried in olive oil to sear ‘n blacken the balls, then plopped into a stock-pot of my home-made marinara sauce, and finally allowed to gently simmer for a couple of hours. Great on pasta … spaghettini or linguine, but LOVE it in a sandwich too!! Today also included roasted mushrooms, two kinds of peppers and melted aged provolone in this heaping feast … oh and served with danistrulytheman’s ubiquitous broccoli rabe, lol!! VERY IMPORTANT: Must be served on a crusty Italian roll (this ain’t no white bread soft ‘n mushy mangiacake sub sandwich) sopping up all the oozy-ooey–gooey-goodness!!

… posted at 1:17 … ok, now that was done on purpose, lol!! 😉