Lillian'S Grandmother'S Meatballs

1. 1

   Mix all of above together.

2. 2

   Keep hands wet and shape meat into dome-like shape (not too large and not too round).

3. 3

   If meat feels too dense, add a little more milk.

4. 4

   If too soft, add a little more bread crumbs.

5. 5

   Place in a very hot frying pan (with whatever oil you like, preferably olive oil) and fry at low flame until golden brown on the outside.

6. 6

   Do not cook completely.

7. 7

   Add meatballs to gravy the last hour of cooking; continue to simmer.

8. 8

   Skim any fat from frying pan.

9. 9

   Add a little water or red wine, 2 tablespoons tomato paste and mix with meat particles left in pan.

10. 10

    Add dash of sugar; simmer, covered, for a few minutes to take the tartness out.

11. 11

    Add this to the gravy.

* Per serving · 4 servings · Values may vary.

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