"Those who forget the pasta are condemned to reheat it."--Unknown

Meatballs Recipe

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This recipe for Meatballs, by , is from It's All Good, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Denney Dempster


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.)

Preheat oven to 350.

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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