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.

• Ready In: 1 hr
• Serves: 20

Ingredients

• 1 1⁄2 lbs  ground chuck
• 3  eggs, beaten
• 1  tablespoon  Italian cheese
•  salt and pepper, to taste
• 1 1⁄2 teaspoons parsley
• 1⁄2 teaspoon garlic powder
• 1⁄2 cup  Italian style breadcrumbs
•  breadcrumbs, for rolling (optional)
•  olive oil (for frying)

Directions

1. Break up the chuck in a large bowl.
2. Add the beaten egg and mix together.
3. Add the remaining ingredients and combine together.
4. Using an ice cream scoop -- make meatball.
5. Roll in bread crumbs (optional).
6. Fry in olive oil till browned on the outside then drop into the sauce (Recipe #97268) to finish the cooking.
7. Or, form into balls and drop into sauce to cook thoroughly.