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"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

Grandma Melba Reiss' Meatball's (for Spaghetti) Recipe

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This recipe for Grandma Melba Reiss' Meatball's (for Spaghetti) is from The Maher 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:  
1lb 95% Lean Chopped Sirloin
4-6 Tbsp Ketchup
6-8 Tbsp soft breadcrumbs
1 tsp Salt
½ tsp Lawry's Seasoned Salt - (Semi-optional)
¼ tsp Pepper
2-4 Tbsp Grated Onion
½ tsp Worcestershire Sauce
4 dashes Oregano
4 dashes Parsley
½ tsp Chicken Bouillon
Directions:
Directions:
Mix all ingredients together in large bowl until mixed well. Roll into balls about 2" diameter each. Bake at 350º for 15-20 min or until they are heated through. They should be somewhat firm when complete, but be able to flatten with just a fork when done!
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
20min
Personal Notes:
Personal Notes:
Check out Grandma Melba Reiss' Spaghetti Sauce for more background info on Grandma Melba: Grandma Melba's father was Harry Breitman. He was born in New York in 1890. His father, Melba's Grandfather, was Daniel Breitman - born in Bavaria/Germany in March of 1866. His Mother, Melba's Grandmother, was Anna/Annie Waller, born in Russia in May 1868. He had 6 other siblings and only one of them, Molly was not born in the USA - Molly, Isidor/Irving, Samuel, Philip, Herman and Natalie Breitman. Melba's Mother's name was Mary "May" (Breitman).

 

 

 

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