Italian Meatballs Pat's Reciepe

This is a reciepe my mother taught me. I have developed my reciepe, from the taste of her soft and tenderly juicy meatballs. .

• Ready In: 1 hr 55 mins
• Serves: 7
• Yields: 15 meatballs

Ingredients

• 1 1⁄2 lbs  ground meat
• 1  egg
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon black pepper
• 1  teaspoon  italian seasoning
• 1  teaspoon parsley
• 1⁄2 cup onion, diced small
• 1⁄2 cup  breadcrumbs, Seasoned
• 2  tablespoons ketchup, Low Sodium or 2  tablespoons  Italian sauce, prepared
• 1⁄4 cup green pepper, diced small
• 1  garlic clove, minced
• 1⁄2 teaspoon olive oil, if Frying, for frying

Directions

1. 1. In a large bowl mix: ground meat, garlic powder, black pepper, italian seasoning, parsley, onions, seasoned bread crumbs, ketchup/or sauce, green pepper, and 1 egg.
2. 2. Mix the meat and other ingredients, by hand until well blended. Then roll into approximately 15 meatballs(2" in diameter) or for more meatballs make them smaller.
3. 3. Then add directly into your sauce, make sure all meatballs are submerged under the sauce. Cook in sauce and stir ocassionally until they reach 165 degrees, approximately 2 hours.
4. **Continue to next step if you prefer to fry them up a little first.
5. 5. In a large frying pan, add the olive oil and heat. After heated about 1 minute drop in your meatballs and turn with a fork and cook till browned on all sides.
6. 6. Add meatballs and brown on all sides. Then set them aside on a paper towel to drain off some of the fat. Repeat until all meatballs are browned.
7. 7. Then add them into your sauce cooking them approximately 1 1/2 hours. Until they reach 165 degrees.