Ingredients
-
1
-
2
-
1/4
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Authentic Italian Meatballs,Meatball recipes are often challenged by chefs who claim, “Mine are the best!” Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It’s amazing that she gave up her recipe to him, but I sure am glad she did!,Wow, wow, wow! They are TENDER meatballs! I had no idea what that cheese is in the recipe, so used parmesan. And I baked them at 350 degrees, 25 minutes, so I can freeze them. Tender, tender, tender! I can understand if people want to customize it to their tastes, extra garlic or onion, etc. But if you are looking for a TENDER meatball, this is the one!,This looks OK, but there is nothing authentic about it. Needs: – finely chopped onion – finely chopped garlic (not powder!) – oregano, thyme, marjorum, parsley, salt and pepper – ONE egg – parmesan cheeze, not mozzarella -about 1/4cup of Italian bread crumbs AND, if you cook them in the sauce, all the fat becomes part of it. Cook them for 15 minutes in a 400 oven, not completely cooked. Sorry, folks, but I learned this from an Italian who had lived in my town.
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Steps
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1
Done
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Mix All Ingredients in a Large Bowl by Hand. |
|
2
Done
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Use Your Bare Hands For Best Results. |
|
3
Done
|
Roll Meatballs to About the Size of a Golf Ball. (wet Your Hands to Prevent the Meat from Sticking to Them While Rolling the Meat Balls). |
|
4
Done
|
Drop Raw Meatballs Into Large (use a Stock Pot) Pot of Sauce. |
|
5
Done
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(i Have an Incredible Sauce Recipe {#92096} use For My Meatballs). |
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6
Done
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Simmer For About 3 Hours. |
