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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Dad's Meatballs Recipe

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This recipe for Dad's Meatballs is from The Speir 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:  
½ CUP BREAD CRUMBS
¼ CUP HEAVY CREAM
2 TABLESPOONS OLIVE OIL
1 MEDIUM RED ONION FINELY CHOPPED (I HAVE USED YELLOW ONIONS ALSO – NO DIFFERENCE NOTED)
1 TO 1 ½ POUNDS GROUND BEEF OR BETTER YET A MEAT LOAF MIX OF BEEF AND PORK. I HAVE DONE BOTH. A LITTLE BETTER WITH THE MIX
2 TABLESPOONS HONEY
1 LARGE EGG
SALT & PEPPER
3 TABLESPOONS UNSALTED BUTTER
Directions:
Directions:
You will need two large bowls and a large fry pan.

IN ONE BOWL MIX BREAD CRUMBS WITH THE HEAVY CREAM

HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT. ADD ONION; SAUTE UNTIL SOFT. REMOVE FROM HEAT

IN SECOND BOWL MIX MEAT, HONEY, AND EGG WITH YOUR HANDS. ADD ONION AND MIX WELL

SALT AND PEPPER

STIR IN BREAD CRUMB MIX WITH WET HANDS

WITH WET HANDS MAKE 24 GOLF BALL SIZE MEATBALLS PLACING THEM ON A WET PLATE.

MELT BUTTER IN CLEAN SKILLET OVER MEDIUM HIGH HEAT. ADD MEATBALLS TURNING THEM OVER OFTEN UNTIL BROWNED AND COOKED.

THESE ARE ALSO GREAT FOR SWEDISH MEATBALLS AND AS HORS D’OEUVRES.
Number Of Servings:
Number Of Servings:
At least 5
Preparation Time:
Preparation Time:
Less than 1 hr.

 

 

 

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