April O'shea's Authentic Italian Meatballs Xv

2 pound Ground beef -- *

1/2 teaspoon Pepper

2 teaspoon Garlic; minced -- **

1 cup Progesso Italian Flavored

2 teaspoon Parsley

Breadcrumbs (approx.) 1 Med. onion -- finely chopped

1 Egg

1 teaspoon Salt

3/4 cup Parmesian Cheese

* The old country way is a mixture of 1/3 beef, 1/3 pork and 1/3-veal ground together. But I think beef is much better. ** Heaping Tsp., save time by using the jar of pre-chopped garlic. Mix all ingredients together in a large bowl with your hands making sure everything is well mixed. Form into meatballs and fry *** in a large skillet with about 1/2 cup olive oil over medium high heat. Turn on all sides to brown and cook through. When all the way cooked, add them to your sauce and let them cook slowly for about 1 hour. *** Can also be browned in the oven on a baking or broiler rack. This will produce less greasy but also drier meatballs. Note: April's ancestors (on both sides) go back to Italy. I don't think the same is true for her husband! Converted by MMCONV vers. 1.00