Friday, March 25, 2011


We all have our very favorite meatball recipe.
This is mine.

It is from my old Betty Crocker's Cookbook. 
Bread slices are socked in water instead of using bread crumbs. I especially like to use potato bread.
Roll each meatball lightly so they are soft and tender and break easily with a fork.
I use a rounded coffee measure and scoop out the mixture without any rolling. I sometimes get a flat side to the meatball but they stay nice and soft.

The meatballs are best when browned in a pan before adding to the sauce to simmer.
But, they are still delicious when baked on a foil lined pan, in the over at 400 degrees for 15 minutes.

For a great in-a-hurry meal, make a batch and freeze in zip-top bag.
Thaw, simmer in your favorite sauce while cooking pasta and you have dinner fast!
For double duty, Serve the next night on rolls for a delicious Meatball Sandwich/Sub
Italian Meatballs
4 slices bread
1/2 cup water
2 eggs
1 lb (85%) ground beef
1/4 cup Parmesan cheese
2 Tbs parsley, snipped
1 tsp. salt
1/4 tsp. pepper
1/4 tsp oregano
dash pepper

Soak 4 bread slices in 1/2 cup water 2 to 3 minutes; add 2 eggs and mix well. Mix with 1 pound ground beef (I use 85%), 1/4 cup grated Parmesan cheese, 2 tablespoons snipped parsley, 1 teaspoon salt, 1/4 teaspoon dried oregano, crushed, and a dash pepper.

With wet hands, form meat mixture into small balls (about 24) Brown slowly in 2 tablespoons hot oil.  Add meatballs to sauce, simmer loosely covered for 30 minutes.

NOTE: keep at a gentle simmer and do not cook too long or the meatballs will not remain light and tender.

Makes 8 servings

Thursday, March 24, 2011

Sunday, March 20, 2011

Sweet Fragrance

Little hyacinth blooms were popping up in the garden.
I  move this cupful about the house with me to so I can continually sniff their perfume.

Joining Mary @Little Red House for Mosaic Monday


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