Polpette

Recipe courtesy of Giada de Laurentiis

1 small onion, grated

¼ cup chopped fresh flat-leaf parsley

1 large egg

3 tablespoons ketchup

3 garlic cloves, minced

1 teaspoon salt

¼ teaspoon freshly ground black pepper

⅔ cup freshly grated Parmesan cheese, plus more to taste

¼ cup dried Italian-style bread crumbs

6 oz ground beef

6 oz ground veal

6 oz ground pork

¼ cup extra virgin olive oil

Whisk the onions, parsley, egg, ketchup, garlic, salt, and pepper together in a large bowl to blend. Stir in the ⅔ cup of Parmesan cheese and the bread crumbs, then mix in the beef, veal, and pork using your hands to combine everything gently but thoroughly. Shape the meat mixture into 1 ¼ - to 1 ½ - inch-diameter meatballs, using about 2 tablespoons for each.

Heat the oil in large, heavy frying pan over medium-high heat. Working in 2 batches, sauté the meatballs until browned on all sides, about 5 minutes. Use a slotted spoon to transfer the meatballs to a plate as they are browned.

When all the meatballs are well browned, return them to the pan and add sauce. Cook sauce until thickened. Or, put ingredients to make sauce with meatballs in slow cooker and cook for 8 hours. Comes out delicious!!!

Serve with spaghetti.