by Nick D'Angelo
1 lb beef1 lb pork2 eggs1 cup grated pecorino romano cheesecup of fresh parsley (chopped)1 cup of plain breadcrumbs3 garlic cloves (chopped)half cup milk salt and pepper Mix and mold meatballs size slightly larger than a golf ball.Fry until brown than put into tomato sauceand cook in sauce for at least 2 hours
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