Meat Balls

Ingredients:

1 lb. Ground chuck 1 c. dried bread crumbs (3 slices white bread, toasted) ½ c. Parmesan cheese 1 T. chopped parsley or cilantro ½ t. garlic powder ½ c. milk 2 eggs, beaten ½ t. salt Dash of pepper

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Instructions:

Combine all ingredients. I use my mixer with the paddle to blend on medium speed for about one minute. Shape into balls and cook – about 15 minutes on top of stove in 2 T. fat. Must turn frequently. I do it in the microwave. Put a dozen large meatballs in a 9 x13 glass dish and cover with wax paper. Microwave on high for 4 minutes. Rotate dish and cook another 4 minutes. Transfer meatballs to a pan to which you will be adding a sauce. Wipe the grease from the bottom of glass dish and do a second batch. Can double. Usually triple recipe. Tends to make about a dozen large meatballs per pound. For sauce I usually use a pre-made. When we lived in Cincinnati, I used LaRosa's. We like Newman's Sock-a-rooni and Hunts original or with mushrooms.

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