Hearty Meatballs

Submitted by Chef #1014515

"My own recipe for delicious meatballs. Not frying the meatballs helps alleviate alot of added oil from the recipe and gives a juicier end product. I use these meatballs for meatball subs with mozzerella cheese, spaghetti and meatballs or to eat alone. Simmering in the sauce also adds alot of flavor to the meat. It is best to use you hands when mixing to make sure all the ingredients are blended together and there are no clumps of seasoning or bread crumbs."

 

• Ready In: 45mins
• Ingredients: 8
• Yields: 12-24 meatballs depending upon size

ingredients

• 2 lbs ground beef
• 1 cup crushed croutons (any flavor) or 1 cup breadcrumbs (any flavor)
• 1 egg
• 1⁄2 tablespoon salt
• 1⁄3 tablespoon pepper
• 1⁄2 tablespoon seasoning salt
• 1⁄4 tablespoon garlic powder
• 32 ounces tomato sauce (any flavor)

directions

1. Empty tomato sauce into a medium pot and turn on to a simmer, cover pot as sauce will produce bubbles that may cause spatter.
2. Break up hamburger into a bowl. Add remaining ingredients to the bowl. Mix together thoroughly.
3. Form meat mixture into balls, rolling firmly to make sure the meat is packed together tightly.
4. Drop meatballs into simmering tomato sauce and allow to simmer for 30 - 45 minutes or until meatball taken from sauce and cut open is cooked in the center. Stir occasionally as the sauce simmers.