Nick's meatballs

by Nick D'Angelo
(Bayonne,NJ)

1 lb beef
1 lb pork
2 eggs
1 cup grated pecorino romano cheese
cup of fresh parsley (chopped)
1 cup of plain breadcrumbs
3 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 sauce
and cook in sauce for at least 2 hours