Grandmother Orietta’s Meatballs with Balsamic Dressing

Mix all the following ingredients: 1 lb mixed ground meat (pork, veal, turkey) or otherwise simply pork, 4 slightly beaten eggs, a few handfuls of bread crumbs, grated parmesan reggiano cheese, salt, pepper, minced parsley and olive oil, and Cavedoni Traditional Balsamic Vinegar of Modena, in order to obtain a mixture with a soft consistency. Shape into balls and bake them in a preheated oven at medium temperature until well cooked. Then place them in a pan with a little milk and just before taking the pan off the heat pour over 3 spoonful of Cavedoni Traditional Balsamic Vinegar of Modena; leave for some minutes and serve hot with a puree of vegetables.