Prep 20 mins
Cook 1 hr
I have been making these meatballs since I was a little girl, I was raised in NYC, I'm Italian, I recently had a fundraiser and I sold over 400 meatballs in one day!!! These are delish, I would love to share it with you.
- 1 lb ground beef (do not exceed over 70 Percent fat)
- 1 egg
- garlic powder
- salt or pepper
- 1⁄2 cup Italian style breadcrumbs (my favorite is Progresso)
- 2 lbs pasta sauce
- Put ground beef in large bowl,
- Add the egg and the bread crumbs.
- Sprinkle garlic powder, oregano, salt/pepper, there is no measuring for that, just sprinkle.
- Mix meat mixture with clean hands.
- Add about 1/4 cup water. The meat mixture will be soft.
- In a large cooking pot, put sauce, start heating up the sauce, have it set on medium.
- Now take about 2 tablespoons of meat and gently roll in ball, gently put each meatball in the sauce, (yes it will be raw) do not fry the meat balls before the sauce).
- Do this until all the meatballs are in the sauce, cook for 1- 3 hours max. The longer the better. Delish!
Yummy meatballs! I made these as directed and cooked them for about 2 hours. I couldn't wait any longer because they smelled so good. I served them as an appetizer, and then used the leftovers over spaghetti. Very nice both ways. Thanks Denise's. Made for Fall PAC 2009.
I have to tell you, I didn't have high expectations for such a simple, few ingredient, one type of meat recipe. Wow, was I wrong. Tender, flavorful meatballs were my reward after three hours of slow simmering. We're having this one again and I plan to double the meatballs and put half, uncooked, in the freezer. Thank you so much, Denise, for sharing this with the rest of us. If you're checking this recipe out, do yourself a favor and give it a try.