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 is our favorite meatballs recipe.
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.
Use your favorite jarred sauce or follow this link for a very easy and delicious tomato sauce with a bright, fresh flavor: link for sauce recipe
This recipe is from my old Betty Crocker’s Cookbook.
- I especially like to use potato bread because it makes them delicious.
- Roll each meatball lightly so they are soft and tender and break easily with a fork.
- I use a rounded coffee measure or a small ice-cream scoop to form the the mixture into balls without any rolling. I sometimes get a flat side to the meatball but they stay nice and soft. You can go ahead and shape them gently with your hands if you prefer.
Cooking the meatballs
- 4 slices bread
- 1/2 cup water
- 2 eggs
- 1 lb (85%) ground beef
- 1/4 cup Parmesan cheese, grated
- 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 of pepper.
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