Italian Meat Balls
This is my mother's recipe for meatballs. They freeze well and leftovers make good meatball sandwiches served on Bollillo's toped with sauce and Provolone cheese."It is a great dish. I found it here and using it since. I usually either mix beef and pork or make it just from pork, because it makes meat ball more soft and delicious! Thank you" - Diamonddi25
Yield: 6 Ready in 1 hours, 30 minutes
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Italian Meat Balls Preparation
Mix in medium mixing bowl using your hands:
Ground meat, eggs, salt, pepper, garlic powder, parmesan cheese, crackers, onion.
Roll the meat into 2 inch balls and heat the oil in the skillet. Brown the meatballs in the skillet, turning to brown on all sides.
Heat in large sauce pan while the meat balls are frying:
Spaghetti sauce, water, and sugar.
When the meat balls are browned on all sides, transfer them to the heated sauce, reduce heat, and simmer for 30 minutes.
Serve over hot spaghetti or your favorite pasta with garlic toast and a salad.
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