1 pound ground beef

1 minced garlic clove

1 small onion, chopped fine

3 tablespoons parsley

2 beaten eggs

1/4 cup milk

Salt and pepper to taste

Pepperidge Farms bread crumbs (enough to make sticky mixture) or 1 cup fresh white bread broken into small pieces.

Mix the ingredients lightly to prevent dense meatballs. Form mixture into balls and chill for 1 hour on baking sheet.  Then fry the meatballs in hot oil until they’re brown. Finish cooking the meatballs by simmering them in tomato sauce.

NOTE:  I don’t add grated cheese to my meatballs, but many cooks do.  A handful will do for this recipe.

This recipe was a favorite of many readers and has been reprinted twice.  Here it is again.  My sauce is similar to the one used in this recipe, except I do not use fennel seed, although I will the next time I make my sauce to test the flavor.  Instead of Italian seasoning, I use a handful of parsley, a half a handful of basil and a 1/4 handful of oregano (Grandmother’s measurements!).

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