3/4 lb. top round beef
1/4 lb. ground pork
1/4 lb. ground veal
1/4 cup grated Parmesan cheese
1 large onion, chopped
1 slice bread
1/2 cup milk
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs
1 clove garlic
1/4 tsp. celery seed

In a large bowl combine meat with grated cheese, finely chopped onion, salt, pepper, and celery seed.

Beat 1 egg with 1/2 cup milk. Soak bread in egg and milk mixture for several minutes, then stir into meat mixture and mix well.

Using your hands, roll a few tablespoons of meat into small meatballs; roll in bread crumbs. Set aside on a large platter. Continue until all of the meat has been used. Cover and refrigerate for 1 hour or until firm.

In a skillet, melt 1 tablespoon butter with 3 tablespoons of olive oil. Add 1 whole garlic cloves to skillet and press into oil when lightly browned on both sides and softened (to flavor the oil), then remove.

Brown meatballs in oil/butter turning often to brown evenly on all sides. Remove to drain on paper towels and set aside.

To make gravy, drain off all but 1 teaspoon of oil. Add 2 teaspoons beef soup base, or 2 Knorr beef bouillon cubes and 2 cups water, and 1 1/2 tablespoons

Submitted by: Belle