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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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) Ingredients:
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:
1. Mix all ingredients.
2. shape into rounded balls, size depends on use (spaghetti, subs or appetizers)
3. Cook in a large skillet on medium heat for about 20 minutes, or until completely done.
4. 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.
5. You can also make ahead and freeze - that's the best part, less to do on party day.
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