Meatballs from Italy
 
By: Donna High from Barb Ide

2 lbs. ground round
1 lb. hot pork sausage
3 eggs
1 and cups water
1 and c. grated Romano Cheese
3 T. dried parsley flakes
1 and cups seasoned bread crumbs

Mix by hand until well blended. Shape into one-inch balls. Brown in oven on broil. I used a slotted broiler pan. Turn meatballs as they brown so they will cook evenly. Use in your favorite homemade sauce or use any store brand. The meatballs will flavor the sauce as you let them simmer for 1 to 2 hours. Refrigerate overnight and the flavor will actually be even better. Freeze the browned meatballs in a plastic bag and use them as needed. Enjoy!