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Meatballs/Lasagna Recipe


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Category   Entrees - Maindishes
Sub Category   None
Servings   12
Preptime   20

2 lbs. ground pork
2 lbs. ground veal
18 eggs (may be more, may be less depending on size of eggs or size of meatball you want to make)
Grated parmesan (and/or romano) cheese
Italian-style breadcrumbs
3 lbs. ricotta cheese
Lasagna noodles
Grated mozzarella

Place pork and veal in a large bowl. Add eggs and mix with hands. Add grated parmesan cheese and bread crumbs as needed until you can form a soft meatball. Divide meat mix into two halves (one for meatballs, and one for lasagna).
For meatballs- Roll mix into soft meatball about the size of a billiard ball. Fry in pan until brown, then add to sauce.
For lasagna- Preheat oven to 400 degrees. Add some sauce to large frying pan. Add reserved meat mix. Stir and cook, adding sauce as needed, for about 20 minutes. Add ricotta. Cook for 10 more minutes. Cover bottom of lasagna pan with sauce. Add a layer of noodles (there's no need to precook noodles, though cooking them makes the lasagna a little more moist and holds together a little better), layer of mixture, layer of mozarella and repeat. Cover with foil and bake at 400 degrees
Serving Suggestions
Portions may be halved if you're only making meatballs or only making lasagna

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