Tuscany Meatballs

2 pounds meat (prefer meatloaf mix)

Stale bread & milk to soak

2 eggs

Fresh Parmesan Reggiano / Grana Padano

Tuscan Tomato/Spaghetti Sauce

Nutmeg

Lemon zest (1/3 of lemon)

Directions: Tear bread in small pieces...probably 4-5 slices but this is subjective. Soak break in milk. Combine meat, bread mixture, beaten eggs, lemon zest, pinch of nutmeg and few T. spaghetti sauce. Add cheese and additional sauce to appropriate texture.

Make meatballs. Place raw meatballs into simmering spaghetti sauce to cook. Usually takes 15-20 minutes. Meatballs can remain in sauce longer.

Comment: The lemon zest is what makes these so good. Remember that meat mixture will be pretty wet.