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   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dirty Dave's Meatballs   
    Categories: Five, Pork, Breads, Cheese   
         Yield: 2 1/2 pounds   
       
         2 lb Italian sausage; mild or hot   
              - your choice   
              +=OR=+   
         1 lb Italian Sausage   
              +=AND=+   
         1 lb Ground chuck-grade beef   
         1 c  Fresh breadcrumbs   
       3/4 c  Fine grated Parmesan cheese   
              Olive oil   
       
     In a large bowl, mix all ingredients except olive oil by   
     hand, using a light touch. Take a portion of meat in hand,   
     and roll between palms to form a ball that is firm packed   
     but not compressed. Repeat, making each meatball about 1   
     inch in diameter.   
        
     In a large, heavy pot heat olive oil over medium-high heat.   
     When it shimmers, add meatballs in batches. Do not crowd.   
     Brown well on bottoms before turning, or meatballs will   
     break apart. Continue cooking until browned all over.   
        
     Remove meatballs to a plate as each batch is finished. Let   
     meatballs cool slightly; cover and refrigerate or freeze   
     until needed.   
        
     Yields: About 60 one-inch meatballs or 30 two-inch (for   
     :       use in spaghetti & meatballs.   
        
     Dave's Notes: Make your fresh breadcrumbs from any   
     nearly stale bread you have around the kitchen. Use your   
     food processor to get the texture you want. For this   
     recipe a medium grind seems to work best.   
        
     You can use any Parmesan cheese you like. The stuff from   
     the pre-grated cans works here. You can also use   
     mixtures of Parmesan with other cheeses. I use a store   
     brand Parmesan, Romano and Asiago blend to good effect.   
        
     Uncle Dirty Dave's Kitchen   
       
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