Nana's Italian Meatballs
These are the meatballs that my mom used to make as we were growing up. She mainly used the bread as filler, to help feed six hungry kids and a husband.
General rule of thumb, for every pound of ground meat, you use one slice of bread, and one egg. As for the spices, use what you like, how much you like. For the meat, I like to use a combination of ground beef and pork. I have yet to try this recipe with ground turkey, chicken, etc, but the recipe should still work for those as well.
If you happen to have fresh oregano, basil, parsley, then feel free to use that. It adds an extra flavor punch! #mycookbook
Enjoy!
Nana's Italian Meatballs
These are the meatballs that my mom used to make as we were growing up. She mainly used the bread as filler, to help feed six hungry kids and a husband.
General rule of thumb, for every pound of ground meat, you use one slice of bread, and one egg. As for the spices, use what you like, how much you like. For the meat, I like to use a combination of ground beef and pork. I have yet to try this recipe with ground turkey, chicken, etc, but the recipe should still work for those as well.
If you happen to have fresh oregano, basil, parsley, then feel free to use that. It adds an extra flavor punch! #mycookbook
Enjoy!
Cooking Instructions
- 1
In a dish, submerge a slice of bread in milk
- 2
Preheat oven to 400 Degrees
- 3
In a medium sized bowl, mix together the meat, bread, egg, Romano cheese, ground pepper, dried parsley, dried oregano, dried basil, and garlic powder. Be sure not to overwork the meat.
- 4
Form the meat mixture into golf sized balls, then place onto the baking dish. Space the meatballs about an inch apart. The mixture should make about 12 meatballs.
- 5
Place the meatballs into the preheated oven. Bake for 15 minutes, then flip them over. After that, bake for another 10-15 minutes until somewhat crispy on the outside.
- 6
Serve with pasta or on Italian bread with tomato sauce. Maybe Cheese?
- 7
Enjoy!
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