"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Meatballs Recipe

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

Contributor:  
Contributor:  
Barbara Zannini
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
HAMBURG (1 LB MAKES ABOUT 8 MEATBALLS)
SALT & PEPPER
PARSLEY FLAKES – COUPLE OF TBSP OR MORE IF YOU WANT
GRATED CHEESE – ABOUT ˝ CUP KRAFT PARMESEAN OR ROMANO(OPTIONAL)
MINCED GARLIC
OIL (ABOUT 1 TBSP PER POUND)
EGGS 1 PER POUND
BREAD CRUMBS (ABOUT 1 CUP OR MORE IF YOU WANT –DEPENDING ON HOW DRY YOU WANT THE MEAT)

Directions:
Directions:
MIX HAMBURG WITH SALT, PEPPER, PARSLEY FLAKES, GRATED CHEESE AND MINCED GARLIC. THROW IN OIL AND MIX. THROW IN EGGS AND MIX. THROW IN BREAD CRUMBS AND MIX. MAKE MEATBALLS AND PLACE ON UNGREASED COOKIE SHEET. BAKE AT 350° FOR ABOUT 20 MINUTES. COOL AND PUT IN SAUCE OR FREEZE IN BAGS.

** MY SIZE (golf ball size) MEATBALLS MAKES ABOUT 8 PER POUND OF HAMBURG.

Number Of Servings:
Number Of Servings:
8 per pound
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I hope I don't screw this up !

 

 

 

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