| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Good hamburger; (at least 90/10) |
| 1 | c | Seasoned breadcrumbs; (I like Progresso) (up to 1-1/2) |
| 1 | ts | Garlic powder or fresh garlic minced |
| 1 1/2 | ts | Onion powder |
| 1 | ts | Salt |
| Pepper | ||
| 1 | ts | Oregano; (or more) |
| 1 | ts | Parsley; (or more) |
| 1 | ts | Basil; (or more) |
| 1 | Egg | |
| 1/2 | c | Milk; (add more if needed) |
| Couple squirts of ketchup | ||
| 1/2 | Onion; minced very fine |
INSTRUCTIONS
Mix all ingredients together with wooden spoon till egg is absorbed, then finish mixing by HAND. This is important. If you "maul" the hamburger too much, the meatballs will be tough. If they are too moist, add more breadcrumbs, if too dry, add more milk and maybe ketchup. You can tell if the ingredients are right by sniffing the raw meat. If they don't smell "Italian" enough, add more spices. I roll them all up and put them in a cast iron frying pan and put the pan in the oven at 375 until they're done. You can use a big black cookie sheet too if you have one. If you don't like the hard spot on the bottom that baking results in, you can put them on the stovetop and turn them. I usually don't bother unless I'm making them for company. Posted to TNT Recipes Digest, Vol 01, Nr 949 by Cheryl <cookin@sover.net> on Jan 18, 1998
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