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Italian Meatballs
Posted by jerseyjan at recipegoldmine.com May 20, 2001
2 pounds 85% chop meat
1 cup diced onions
1 cup diced red and green peppers
3 cloves fresh garlic
2 eggs
1/4 cup fresh flat leaf parsley, chopped
1/2 cup parmesan grated cheese
1 cup or so Italian bread crumbs
Salt
Pepper
Mix well, adjusting bread crumbs and adding water if necessary.
Roll into meatballs ~ small ones for a marinara sauce and ping pong ball size for sandwiches.
Cover and refrigerate for 2 hours.
Fry in some oil to partially cook and brown. Place in tomato sauce to cook and absorb flavor for another 45 minutes. Great for sandwiches (top with provolone cheese).
Italian Meatballs
(the real thing!)
From the kitchen of Kathryn Mills - Augusta, Georgia
Parsley (lots)
Garlic powder (lots)
Cheese (lots)
1/2 cup bread crumbs
Salt and pepper (lots)
Basil (lots)
2 eggs
1 pound ground beef or turkey
If you want soft meatballs, add water or milk. This makes 11.
Stir all of the above together until you can form good size meatballs. Add bread crumbs after you have stirred together the rest of the ingredients so you will know how firm it needs to be. Brown in oil with a cut-up garlic clove.
Remove and put on a plate. To drippings, add a large can plum tomatoes (with basil), cut up, 1 can tomato purée, 1 can tomato paste and one can of water used to rinse out the paste. To the sauce add salt, pepper, 1/2 teaspoon sugar, cayenne pepper and garlic powder. Cook over medium heat until oil separates at top, about 1 1/2 hours. Add meatballs which have previously been stored in the refrigerator. Cook an additional 30 minutes.
