Ingredients
1 large egg, lightly beaten1 slice bread, crumbled1 garlic clove, minced1/4 cup grated Romano or Parmesan cheese1/2 teaspoon salt1/2 teaspoon dried parsley flakes1/4 teaspoon pepper3/4 pound ground pork1 can (14-1/2 ounces) beef broth
Preparation
In a bowl, combine the first 7 ingredients. Crumble meat over mixture and mix lightly but thoroughly. Shape into ten 2-in. balls.
In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn meatballs; cook until meatballs are cooked through, about 15 minutes, turning occasionally. Remove with a slotted spoon. If desired, sprinkle with additional cheese and parsley.
