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!
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For double duty, Serve the next night on rolls for a delicious Meatball Sandwich/Sub
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Italian Meatballs
Soak 4 bread slices in1/2 cup water 2 to3 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
