MEATBALLS

These meatballs are full of endless possibilities! Spaghetti and Meatballs, Meatball Subs or just Meatballs ~ no matter how you choose to eat them they are delicious! Feel free to add these meatballs to the pasta sauce of your choice! A note on pasta sauce ~ there is no SHAME in using a Jar of sauce – I’ve made my own and I’ve used sauce from a jar. Do what tastes good and what you have time for!

ADDED NOTE: I made these for my daughters’ graduation, she wanted meatball subs. I pre-baked and froze them. For the party I filled a roaster with sauce and added the meatballs – PERFECT! I feel this is one of my best meatball recipes I make!

2 1/2 lbs ground beef  (a mixture of ground beef and pork can be used)
2 large eggs, slightly beaten
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs (or use enough to hold the meat together)
1-2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder)
1-2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1 small onion diced fine
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Mix all ingredients together in a large bowl. Shape into small meatballs (at this point you can place on a jellyroll/baking sheet or bake/cook immediately, freeze for use later or cover with plastic wrap refrigerate up to 24 hours before using).

TO COOK:
Bake the meatballs at 350º for 25 minutes or until cooked through. Then add to the pasta sauce of your choice!

OR:

Drop the meatballs into simmering pasta sauce; do not stir for at least 20 minutes or you will risk breaking the meatballs. Continue cooking in the simmering sauce for another 30-40 minutes. HINT: Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender!

Recipe By: Kim Wallace ❤ Smile & Enjoy ❤