Recipe by WillowCloud
I got this recipe from my favorite Betty Crocker cookbook, but it never really the same when I make them, I always add whatever herbs & spice hit me at the time of prep. They were originally served with spaghetti, but I started making them for parties and just putting them in a crockpot to keep warm, pouring "spaghetti" sauce over them. (They are also great for meatball subs... just add provalone)
Top Review by Proud Veteran's wife
Delish! These were great I did bake mine in the oven because I didn't think they would all fit in the frying pan (and I started dinner late). These were perfect for our subs but delicious on their own. The whole family LOVED them! My DH and DS had second helpings. My 2 year old DD who is a very picky eater ate ALL of them! Thanks so much for posting will be making these again! Made for Spring PAC 2009
- 1 1⁄2 lbs ground beef
- 1 medium onion, chopped
- 3⁄4 cup dried breadcrumbs
- 1 tablespoon snipped parsley (or used dried)
- 1 teaspoon Worcestershire sauce
- 1 egg
- 1⁄2 cup milk
- salt and pepper
Directions See How It's Made
- Mix all ingredients.
- shape into rounded balls, size depends on use (spaghetti, subs or appetizers)
- Cook in a large skillet on medium heat for about 20 minutes, or until completely done.
- The recipe calls for 1/4 salad oil to cook meatballs in, but depending on the "grade" of ground beef you may or may not need the oil. Also, I usually put a loose fitting lid on the skillet and I turn the meatballs so that they cook evenly.
- You can also make ahead and freeze -- that's the best part, less to do on "party" day.