"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Keith's Meatballs Recipe

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This recipe for Keith's Meatballs, by , is from Cooking With The Cousins, 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!

Paige Bundy


1 egg

1 lb. ground beef
1 tsp. basil
1 Tbsp. oregano
1/2 tsp. garlic powder
1 large onion, finely chopped
1/2 medium bell pepper, finely chopped

1/4 c. milk
Italian bread crumbs

1 jar commercial spaghetti sauce
mozzarella cheese, grated


Beat eggs lightly with fork or whisk until blended. Mix eggs and next 6 ingredients in large bowl. Mixture will be wet. Add bread crumbs and milk until mixture holds together. Form 1 to 1 1/2 inch meatballs.

Don't handle the mixture too much. Excess handling will compress the meat, making the meatballs tough.

Fry in non-stick skillet over medium heat, turning frequently, until brown.

Place fried meatballs in saucepan and add the jar of spaghetti sauce. Heat until sauce is hot. Pour sauce and meatballs over spaghetti noodles or warmed French bread. Sprinkle with mozzarella cheese.

If you want to stretch your food dollar, add 1 can whole tomatoes, pureed in food processor and 1 teaspoon oregano to sauce. This will serve 6.

Number Of Servings:
Number Of Servings:




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