MY MOM'S MEATBALLS
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.
Provided by dojemi
Categories Meat
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Break up the chuck in a large bowl.
- Add the beaten egg and mix together.
- Add the remaining ingredients and combine together.
- Using an ice cream scoop -- make meatball.
- Roll in bread crumbs (optional).
- Fry in olive oil till browned on the outside then drop into the sauce (Recipe #97268) to finish the cooking.
- Or, form into balls and drop into sauce to cook thoroughly.
Nutrition Facts : Calories 99.2, Fat 6.7, SaturatedFat 2.6, Cholesterol 51.4, Sodium 49.9, Carbohydrate 2.1, Fiber 0.1, Sugar 0.2, Protein 7.2
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