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MEATBALLS Recipe

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This recipe for MEATBALLS is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
“Mama Fran’s Recipe”

1 lb. ground sirloin or round
Italian flavored bread crumbs
Parmesan cheese
Parsley
Salt and pepper
1 egg
Clove of fresh garlic chopped fine (or garlic powder)
6 Handfuls of warm water
Directions:
Directions:
Mix all ingredients and roll into balls. For smoother balls, dip hands in oil before rolling.

Spray baking sheet with Olive Oil Pam. Place meatballs on baking sheet and bake at 350 degrees for about 25 minutes. Check and see if they are brown. Once brown, remove from oven and place each meatball into sauce. Simmer to an hour.

The old fashioned way is to fry the meatballs in olive oil. If you do this, be prepared to have paper towels handy to soak up excess fat before placing into tomato sauce. May have to skim top of sauce before serving.
Number Of Servings:
Number Of Servings:
20 meatballs
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
There have been many variations of meatballs throughout our family's past. My Grandma Stallone used to put pine nuts and raisins into her meatballs.

Mine can be made with fresh garlic diced or garlic powder. Italian flavored breadcrumb is key as well as 6 handfuls of warm water.

Meatballs were a staple in our family. We would eat them on Thursday nights and Sunday afternoons with pasta. I happened to be at my friend, Rosanne Summa's house when her Italian mother was making meatballs. She told me that the secret for moist meatballs is the handsful of warm water added to the breadcrumb.

My friend, Luigi Schiano (my friend Anne Marie's husband), from Manfredonia, Italy, makes his with a Tblspn. of apricot or rasberry preserves. Everyone tells me they love my meatballs. They never fail to satisfy!

 

 

 

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