MY ITALIAN MEATBALLS
Restaurant quality meatballs in your home. These mouthwatering meatballs serve 10-15 people. I used to make these when I was younger, then life got in the way and frozen meatballs got better so this recipe fell by the wayside. I am retired now and cooking has once more become an artful expression. I hope your family enjoys...
Provided by Deb Lund
Categories Pasta
Time 2h30m
Number Of Ingredients 12
Steps:
- 1. Place your sauce in a large pot and warm to simmer.. You can use any Italian pasta sauce. I make my own, but that's a different recipe.
- 2. Put all the meatball ingredients in a bowl. Wash your hands.
- 3. Use your hands to combine all ingredients. This will take a little time. If your hands become cold, run them under warm(not hot) water. When they warm up resume mixing.
- 4. To make the meatballs, roll the meat between the palms of your hands until it forms a smooth, round ball.
- 5. Drop them carefully into the simmering sauce and cook for at least an hour. I cook them all afternoon at just barely a simmer. You will notice fat rising to the top of the sauce, skim this off before serving.
- 6. You can make these any size. This will make about 30-35 2 inch meatballs.
- 7. Ladle sauce and meatballs over spaghetti. An oil and vinegar salad, crusty bread and good chianti will round off this old word recipe.
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