TITLE: GIACOMO’S MEATBALLS (POLPETTE)
CATEGORY: CAFÉ TOSCANA

• 2.5 LBS GROUND PORK
• 15 OUNCES PARMESAN CHEESE
• 7.5 OUNCES BREAD CRUMBS
• 7.5 OUNCES CHOPPED PARSLEY
• 30 OUNCES EGGS, EASY
• 2.5 FLUID OUNCES ITALIAN SEASONING
• 1.5 OUNCES SALT
• 1.5 OUNCES BLACK PEPPER
• 4 OUNCES CHOPPED GARLIC

• MIX ALL INGREDIENTS IN MIXER
• SCOOP MEATBALLS WITH A #20 SCOOP AND PLACE IN LINED SHEET PAN
• BAKE AT 325 FOR 25 MINUTES