1 pound of ground meat (beef and pork; optional chicken livers and gizzards)
1 teaspoon salt
1/4 teaspoon pepper
1/4 ground onion (not chopped)
1/2 cup breadcrumbs
12 cup grated Parmesan cheese
2 teaspoons chopped parsley
1 large egg
PREPARATION
Combine all ingredients into a large bowl and mix thoroughly.
SERVING SUGGESTIONS
Roll the mixture into balls about 1 1/2 inches across. Grandma served these without sauce and called them polpette (poll-PATE-teh).
Or stuff the mixture into small baby potatoes. Peel them, make a hold all the way through and stuff with meat mixture. Bake for about 30 minutes, until meat and potatoes are done. Maybe an entree or side dish.
Grandma was also known to have stuffed the mixture into a chicken if the bird was small and she had to feed six or seven people.
Other times, if she didn’t have a piece of beef for broth, she’d drop a ball of ground meat into the water.
