Prep 30 mins
Cook 50 mins
This is the only meatball recipe I've ever used. Given to me by a friend at work, my family has been enjoying these for over 30 years. Use a good quality of Romano. Sometimes I just substitute onion powder if I'm short on time.
- 2 1⁄2-3 lbs ground chuck
- 1 1⁄2 cups romano cheese, grated
- 3 eggs
- 2⁄3 cup dry plain breadcrumbs
- 1 -2 teaspoon garlic powder
- 4 teaspoons parsley, chopped
- 1 tablespoon onion, finely chopped
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- Mix all ingredients well and shape into 30-36 meatballs about 1 1/2" in diameter.
- Brown meatballs in broiler on all sides. (Usually turn them once. Be sure to watch them carefully as they don't take very long).
- Add browned meatballs to sauce and cook in sauce.
- If jarred sauce is used, they heat in about 30-40 minutes.
- If sauce is homemade, I usually just simmer them for several hours while sauce is cooking.
Very nice meatball recipe that was enjoyed by all. I usually make my mom's recipe which uses fresh bread instead of dry bread crumbs, so this was a change for us, but everyone still liked them very much. I added them to my homemade sauce after broiling them and then simmered for about 2 hours. We have leftovers (I got 30 meatballs out of the batch) and everyone is already talking about meatball sandwiches! Thanks! (Made for Pick A Chef Fall 2007)
Nice tasty meatballs.Icut the recipe in 1/2 and finished cooking them for a few minutes in a skillet.I served some with my Recipe #240802 on spaghetti.I froze the others for later.Thanks for posting. Sage/Rita