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

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.

Notes

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