In over 40 years of marriage, raising four daughters and now with 13 grandchildren, it is important for me to have a great go-to recipe. I have tried many and liked lots of them. But, this one is our favorite.
What I love best about these meatballs is that they are soft and tender. Instead of breadcrumbs to help bind the meatballs together, bread is softened with a little water and egg.
They can be browned in a skillet by frying but I usually bake them because it goes so fast and is less messy.
After cooking the meatballs, I toss them into a pot of sauce. I have a favorite jarred sauce but I also make (and freeze) this homemade recipe.
After simmering just a little more, everything is ready to serve with pasta or make sandwiches.
Follow this link for sauce recipe
This recipe is from my old Betty Crocker’s Cookbook.
4 slices bread
1/2 cup water
1 lb (85%) ground beef
1/4 cup Parmesan cheese
2 Tbs parsley, snipped
1 tsp. salt
1/4 tsp. pepper
1/4 tsp oregano
Soak 4 bread slices in 1/2 cup water 2 to 3 minutes; add 2 eggs and mix well. Mix with 1 pound ground beef (I use 85%), 1/4 cup grated Parmesan cheese, 2 tablespoons snipped parsley, 1 teaspoon salt, 1/4 teaspoon dried oregano, crushed, and a dash pepper.
NOTE: keep at a gentle simmer and do not cook too long or the meatballs will not remain light and tender.