April Osheas Authentic Italian Meatballs (X

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1 Egg
1 md Onion; finely chopped
1 ts Salt
2 ts Garlic; minced **
2 ts Parsley
Breadcrumbs; (approx.)
3/4 c Parmesian Cheese
1 c Progesso Italian Flavored
2 lb Ground beef *
1/2 ts Pepper

Original recipe makes 6



* The old country way is a mixture of 1/3 beef, 1/3 pork and 1/3-veal ground together. But I think beef is much better. ** Heaping Tsp., save time by using the jar of pre-chopped garlic. Mix all ingredients together in a large bowl with your hands making sure everything is well mixed. Form into meatballs and fry *** in a large skillet with about 1/2 cup olive oil over medium high heat. Turn on all sides to brown and cook through. When all the way cooked, add them to your sauce and let them cook slowly for about 1 hour. *** Can also be browned in the oven on a baking or broiler rack. This will produce less greasy but also drier meatballs. Note: Aprils ancestors (on both sides) go back to Italy. I dont think the same is true for her husband! Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 457 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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