Thursday, September 24, 2009

Italian Meatballs

I'm not a big fan of meatballs, but it's one thing my kids will every oncce in a while I'd try a new recipe. I think I am done looking! This recipe was so good! You can also make them and freeze them for later.

John's Rating: 8

1 1/2 lbs ground beef
1 large egg, slightly beaten
1/2 cup grated parmesan cheese (FRESH!)
1/3 cup breadcrumbs (or use enough to hold the meat together)
1-2 tablespoon fresh minced garlic
2 teaspoons seasoned salt
1 teaspoon fresh ground black pepper
1/3 cup milk
1 teaspoon Italian Seasoning

Mix all ingredients together in a large bowl.

Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).

Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.

Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).

After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

Serve over warm noodles.

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