Recipe by Judith N.
Note: In the spirit of Marie, if you're giving this lasagana recipe to your daughter-in-law, leave out the peas, mushrooms and hard-boiled eggs. She will be unable to answer your son's question about why it doesn't taste as good as Mom's. If your looking at this you will need to check out her recipe for Doris Roberts' Lasagna on this site to "get" this comment. From our local newspaper.
- 2 lbs ground sirloin
- 4 garlic cloves, minced
- 1 cup parmesan cheese
- 1 cup Italian parsley, chopped
- 2 eggs, hard-boiled
- vegetable oil
- salt and pepper
Directions See How It's Made
- Throughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter.
- Heat 1- 1 1/2 inches of vegetable oil in fry pan. When oil sizzles as a drop of water is added, add meatballs and fry until golden brown.
- Transfer to Doris Roberts' Meat Sauce (see recipe on this site).