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Italian Meatballs

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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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