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Italian Meatballs Recipe

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This recipe for Italian Meatballs, by , is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peg Regan
Added: Saturday, April 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs meatloaf mix (ground veal, pork & beef)
1 c plain bread crumbs
c shredded parmesan cheese (do not eliminate)
1 egg
1 tsp garlic powder
1 Tsp dried parsley
Salt & pepper to taste

Directions:
Directions:
In a large glass bowl add all ingredients. Mix together using clean hands. Add just enough hot water to moisten the mixture; the bread crumbs should absorb the water and mixture should be soft but not mushy. Form 2-3 round meatballs and add to simmering sauce (see note below).

Note: drop each meatball into bubbling sauce and simmer on low heat without stirring for at least 30 min to prevent meatballs from falling apart. Alternatively, browning the meatballs in a separate pan prior to adding to sauce is perfectly fine.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Drop-In Meatballs for Peg's Signature Sauce

 

 

 

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