Title: Pat's Famous Meatballs for His Famous Pasta S
Categories: Beef Italian
Yield: 24 Meatballs+

4 1/2	lb	Ground chuck or lean beef
2		Eggs
1	tb	Garlic salt
1	tb	Italian seasoning
3	c	Or more Italian bread crumbs
3/4	c	Or more Grated Romano cheese

In a very large bowl, add all ingredients except the cheese. The mixture will be very very dry (this is good, as the crumbs will ab- sorb any fats in the sauce!). Mix well. Add the cheese.

Form meatballs to the size you desire and saute all sides until just brown. Drop in the sauce you are making.

This recipe will make 24 +/- "larger than golf-ball size", or smaller, depending on your desires.

Source: Pat Fields, Cyberealm BBS Watertown NY Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997

previous

next