Italian Meat Balls
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.
Pairs Well With
When 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.