Wednesday, July 21, 2010


1# ground chuck
1 egg, beaten
1/4 c Italian style bread crumbs
1 tsp minced garlic
2 tbsp Parmesan cheese
1 tbsp Dried parsley
1/4 tsp Salt
1/4 tsp Pepper
Mix all ingredients together. Do not overmix or you will get tough meatballs. If mixture is too wet, add a little more bread crumbs. Once everything is combined, roll the balls. I like them to be a little smaller than a ping pong ball. You can make them bigger if you want. The size I make them results in about 24 meatballs per pound of meat. Now you are ready to brown them & start your red spaghetti sauce (click for recipe).

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