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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meatballs Recipe

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This recipe for Meatballs is from It's All Good, 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 lb. ground sirloin (or round)
1/3 c. Italian-seasoned breadcrumbs
1/4 c. shredded Parmesan cheese
1/4 c. ketchup
1 large egg
1 tbsp. grated onion
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1 - 15 oz. can beef broth

Sauce: Use prepared Marinara Sauce or a jar of beef gravy
Optional sauce recipe:
1 - 15 oz. can Italian-style tomato sauce
1 - 5.5 oz. spicy vegetable juice (V-8 small can...if you can't find the spicy version, the regular version works fine.)

Directions:
Directions:
Preheat oven to 350º.

Combine first 9 ingredients and mix well. Shape into 1-2 inch balls. I like to use an ice cream scoop for consistency in size.

Place meatballs in 9x13 dish. Pour beef broth over meatballs. You may not need to use the whole can; thoroughly cover the bottom of the pan - about 1/3 way up the meatball.

Bake for 20 minutes or until firm. Will serve 6.

For the sauce: Add tomato sauce and vegetable juice together in a saucepan. Cook over medium heat, stirring often, 5 minutes.

Top with freshly grated Parmesean cheese.

Personal Notes:
Personal Notes:
These meatballs can be served over pasta, rice, or use for a meatball sub sandwich over split and warmed Hoagie rolls. Recipe can be easily doubled!

 

 

 

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