aimusic.one

To craft fine meatballs with ancient art, heed this guide with all your heart:
In a basin broad and deep, take ground beef where flavors sleep.
Add breadcrumbs, scant a cup, and Parmesan to lift it up.
An onion minced, garlic pressed, in this mixture they shall rest.

Blend in an egg, milk at a whim, and parsley chopped, the bowl's brim.
With salt and pepper, dash and pinch, stir these together, do not flinch.
With hands so gentle, roll with care, small orbs of meat, crafted rare.

In skillet wide with oil gleam, place these globes where they shall steam.
Turn them oft with tender grace, till browned are they, each in place.
Thus prepared with ancient rites, they beckon forth old appetite.

Serve them forth in grand array, with sauces rich or plain, I say.
This meal of old, with flavors bold, in tales of yore, oft retold.



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