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1/1 Photo of My Mom's Meatballs
My Mom gave me the list of ingredients but she never measured, so I tested and tested and think I've finally duplicated her recipe. The proporation I use for salt is generally 1 teaspoon per lb; for pepper, 1/2 teaspoon per lb; for parsley, 1 teaspoon per lb. I find that meatballs, in general, will be softer if you complete the cooking in pasta sauce. Serving size is guess-timate. I've included the recipe # for my sister's sauce, and you won't be sorry you tried it.
Units: US | Metric
Serving Size: 1 (44 g)
Servings Per Recipe: 20
The following items or measurements are not included: