REAL MEATBALLS

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This recipe uses ground chuck which has the most flavor. The fat is cooked off by baking the meatballs before placing them in the sauce to finish cooking. You can bake these on a greased cookie sheet, but I like to use parchment paper to make clean up easier. These make wonderful meatball sandwiches.

Submitted by Doxies Rule
Published on June 27, 2006
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
1 mins
Total Time:
1 mins
Yield:
12 to 14 - MEATBALLS
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Ingredients

  • 2 large eggs

  • 1/2 cup milk

  • 3 slices white or italian bread-crumbles into small pieces

  • 1/2 cup onion-chopped fine

  • 2 tsp. dried parsley, or 2 tbs. fresh chopped

  • 1 or 2 cloves finely minced garlic

  • 1tsp. salt 1/2 tsp fresh cracked pepper

Directions

  1. beat the eggs and milk together, add bread and let it soak for 5 minutes. add all ingredients into the milk & egg mixture and mix well with hands. Shape into 3 inch diameter balls and place on greased or parchment lined cookie sheet. Bake for 30 minutes in a preheated 450 degree oven, if ball are smaller (such as 1 1/2 inches)cook 15 minutes. Remove meatballs from cookie sheet and drop into spaghetti sauce, cover and cook for one more hour.