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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 20 |
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My Mom gave me the list of ingredients but she never measured, so I tested and tested and think I've finally duplicated her recipe. The proporation I use for salt is generally 1 teaspoon per lb; for pepper, 1/2 teaspoon per lb; for parsley, 1 teaspoon per lb. I find that meatballs, in general, will be softer if you complete the cooking in pasta sauce. Serving size is guess-timate. I've included the recipe # for my sister's sauce, and you won't be sorry you tried it. Ingredients:
1 1/2 lbs ground chuck |
3 eggs, beaten |
1 tablespoon italian cheese |
salt and pepper, to taste |
1 1/2 teaspoons parsley |
1/2 teaspoon garlic powder |
1/2 cup italian style breadcrumbs |
breadcrumbs, for rolling (optional) |
olive oil (for frying) |
Directions:
1. Break up the chuck in a large bowl.
2. Add the beaten egg and mix together.
3. Add the remaining ingredients and combine together.
4. Using an ice cream scoop - make meatball.
5. Roll in bread crumbs (optional).
6. Fry in olive oil till browned on the outside then drop into the sauce (Authentic Pasta Sauce) to finish the cooking.
7. Or, form into balls and drop into sauce to cook thoroughly.
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