Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

3 LB moderately lean ground beef (97% lean makes tough meatballs)
1½ C bread crumbs (plain or seasoned)
1½ TSP salt
¼ TSP pepper
1 egg (optional)

Temperature: 350

Mix the meat, bread crumbs and seasonings. If using the egg, beat it slightly with ¼ C milk or use only milk without the egg. Mix the egg into the meat/crumb combination using your hands to knead the ingredients, adding milk as needed to soften. Knead until the mixture is uniform and holds together. Roll into 1″ balls. Bake on a shallow-edged pan until browned (~20 minutes). Add to the prepared sauce (tomato or brown gravy) and allow to cook for 1 hour longer.

Note: If the meatballs are the only meat in sauce add beef bouillon (cubed, liquid or powdered) for more flavor. Never use raw meatballs, bake or fry them first.


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