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By Chef #1163492 on July 17, 2013
"These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make..."
Ingredients: dried breadcrumbs, fresh ground black pepper...
Prep Time: 5 mins
Total Time: 15 mins