Meat Balls A-La-Grandma

A family favorite. Meatballs can be frozen after baking, defrosted, added to sauce and served with spaghetti or ziti for an impromptu meal when family arrives.

Ingredients

• 2 pounds 80% ground beef
• 2 slices white bread toasted, soaked in water and squeezed thoroughly
• 2 eggs
• 1/4 chopped fresh parsley or 2T dried parsley
• 1/4 cup grated Italian cheese
• 2 cloves garlic, minced very fine
• 1 small onion, minced or grated
• 1 tsp. salt
• 1 tsp. pepper
• 1/4-1/2 cup tomato sauce
• olive oil
• Italian flavored bread crumbs (if needed for proper meat consistency)

Directions

1. In a large bowl, place beef, bread, eggs, parsley, cheese, garlic, onion, salt and pepper. Mix together well. Add tomato sauce, 1-2 T olive oil. Blend well. If consistency is too soft, add a sprinkle of additional bread crumbs. Meat mixture should be soft but retain shape when rolled into balls.
2. Take small amount of meat; roll between palms to make meatballs. Wetting palms helps smooth out surface of meatball. Rolling about 1/4 cup meat for each meatball makes about 16 meatballs. We make them smaller.
3. Place meatballs in a broiler pan and broil 6 inches from heat until brown; turn meatballs over and brown other side. OR, bake in 375 degree oven, approximately 20 minutes each side. By placing the meatballs on a broiler pan, all excess grease will drain off.

4. Add to sauce pot for last hour of cooking. The longer the meatballs simmer in sauce, the more savory and soft.