Monday, September 7, 2009

Meatballs Italiano

Actually, this is a recipe that I have never made before. Often, Walter would cook Italiano on Saturday nights. I found his meatball recipe and decided that you all would enjoy making these for your families. It made tons, I have freezer bags full. Be prepared for spaghetti and meatballs on your next visit home.

Meatballs Italiano

2 pounds ground beef
2 eggs lightly beaten
1 cup water
1 cup Progresso Italian Bread Crumbs
1/2 cup grated Parmesan Cheese
1 clove garlic minced
salt, pepper, Italian seasoning
1/4 cup olive oil
1 large jar chunky style spaghetti sauce

In a large bowl combine beef, eggs, water, 1/2 cup of the bread crumbs, onion, parmesan cheese, garlic, (salt, pepper, and italian seasonings to taste). Measure out 1/4 cup of the mixture;form into a ball. Roll meatball in remaining breadcrumbs to coat. Repeat with remaining meat mixture and breadcrumbs. In a large skillet, heat oil until hot. Add meatballs, brown on all sides. Add spaghetti sauce, simmer until meatballs are cooked through-around 20 minutes. Serve with extra parmesan cheese over spaghetti sauce, or on a hoagie roll as a sub.
The meatballs are delicious-and do not even compare with the frozen bagged variety that we have become accustomed to using. Also, there were plenty left for freezing-even if you are feeding 6 people.

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