1 carrot, finely grated
2 eggs, beaten
1 pound mix of ground chuck, veal and pork
8 tablespoons bread crumbs
8 tablespoons milk
12 tablespoons fresh grated Parmesan cheese
6 tablespoons Vidalia onion, finely chopped
4 tablespoons garlic, finely minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons capers (approximately)
Combine all the above ingredients in a large bowl (except for capers). Roll meatballs gently into the size of golf balls. Push a few capers into the center of each meatball. Cook in hot extra virgin olive oil, turning frequently, till brown. Add to sauce. Serve with pasta and wine--and love.
Still hungry? Here--have a few more meatballs!
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