- Cooking Time:
- Preparation Time:
- For each pound of meat I add one beaten egg
- 1/2 cup dried bread crumbs or cracker crumbs,
- up to 1/2 cup finely chopped onion (optional)
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. dried parsley
- 1 tsp. garlic salt
- 1/4 cup Kraft Parmesan or Romano cheese for each pound of meat.
- Mix it well with your hands and then with a small bowl of with water beside you wet your hands and roll enough of the mix to make a ball of about or slightly smaller than a golf ball.
- Stick these in a single layer in a baking pan and bake at 400 degrees for about 20 minutes.
- You can also fry these but baking is easier.
- If you bake them then when you take the pan out of the oven give the pan a few shakes to break off the cooked out blood and juices. Either put them in a strainer or at least on a paper towel to drain.
- You can freeze these as is or use them in the sauce for spaghetti and meat balls.
- **I personally prefer the taste of these after frying than baking.
NotesWhen I was a teen my girlfriend's mother, Italian of course, offered me one of her meatballs. I loved them. So of course I had to try to duplicate hers. This is pretty close.
L. Kayell presents: Cook with the WOW Characters of iN Education, Inc.
Sauce du Jour Culinary Institution: where every crazy chef gets a sharp knife
The Cookbook to Defy Disease and Decay - Your Prescription to an Anti-Inflammatory LifeSee More
Baked Avocado Brunch
Japanese Carrot Ginger Dressing
Beef , Tomatoe And Cabbage CasseroleSee More