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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
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I am posting my recipe so I won't lose it. I changed my recipe a while back and they are even better than ever. I have made these many times and my family says they are the best they have ever had. This makes a ton of meatballs, but when you're making, it's just as easy to make a lot as a little. You can freeze them. Ingredients:
5 1/2 lbs ground beef |
3 cups parmesan cheese, grated |
2 cups italian seasoned breadcrumbs, i use progresso |
4 eggs |
1 1/2 cups milk |
3 teaspoons season salt |
4 teaspoons black pepper |
8 -12 garlic cloves, pressed (i use a whole bulb) |
2 cups fresh sweet basil leaves, chopped (2 big handfuls or 2 loose cups leaves, chopped) |
1 cup parsley, chopped (1 big handful or one loose cup leaves, chopped) |
1 teaspoon dried oregano |
1 teaspoon cayenne pepper |
Directions:
1. Mix all ingredients well.
2. Shape into meatballs.(I make the meatballs a good handful. They are probably 1 1/2 inches in diameter or more).
3. You may freeze for later use or refrigerate for 24 hours.
4. Bake at 350 for 20 to 25 minutes. Test for doneness because it does depend on the size of your meatball.
5. These may also be simmered in your sauce without baking. I bake them on a roasting rack to let the fat drip into the pan below, but you don't have to.
6. To cook in sauce,drop gently into simmering sauce and don't stir for at least 25 minutes or the meatballs will break. Simmer for a total of about 45 for your meatballs to be done. Test one to be sure.
7. Skim the fat off the top of the sauce if you simmer the meatballs.
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