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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Meatballs Recipe

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This recipe for Italian Meatballs is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lbs meatloaf mix (ground veal, pork & beef)
1 c plain bread crumbs
½ 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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