Meatballs for Spaghetti

We did have an old family meatball recipe...but quite frankly, it was dreadful.  So around a decade ago, it was quietly replaced with this one from Rose's Celebrations.  So here it is, recipe from old country like grandma used to make - I swear!

I typically make a full batch of two dozen and freeze them in a ziplock until a rainy weeknight when I'm out of food, ideas, and time.  To thaw out frozen meatballs, place them in a microwave-safe container with enough sauce to coat the meatballs.  (This prevents grease meltdowns.)  Nuke for 3 minutes, then let them cool down a bit.  Nuke for a further 2 minutes to bring them up to piping hot.

Two meatballs will feed one average adult; three will feed one very hungry adult. 

Meatballs for Spaghetti
makes 2 dozen

Mix together:

3 eggs

1/2 c. milk

1 1/2 c. dry bread crumbs (pref. Progresso Italian)

2/3 c. shredded Parmesan cheese

2 cloves garlic, minced

1 tbsp. dried parsley

1 tbsp. dried basil

1 tsp. salt

1/2 tsp. ground black pepper

1/8 tsp. hot sauce

Add and work in by hand:
2 lbs. hamburger (10-20% fat)

Roll into balls about 2 inches in diameter.  Arrange the meatballs either on a broiling pan or on a rack in a baking sheet to allow the grease to drain away.

Bake uncovered at 425 for 20 minutes, turning half way through to evenly brown.

Freeze until needed, then thaw in the microwave for ~5 minutes (in sauce).

Recommended product:

Progresso Italian style bread crumbs