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!).