Yummy Meatballs Recipe #207457
I got this recipe from my favorite Betty Crocker cookbook, but it never really the same when I make them, I always add whatever herbs & spice hit me at the time of prep. They were originally served with spaghetti, but I started making them for parties and just putting them in a crockpot to keep warm, pouring "spaghetti" sauce over them. (They are also great for meatball subs... just add provalone)
by WillowCloud
30 min | 10 min prep
SERVES 6 -8 , 12 -16 med. meatballs
- 1 1/2 lbs ground beef
- 1 medium onion, chopped
- 3/4 cup dried breadcrumbs
- 1 tablespoon snipped parsley (or used dried)
- 1 teaspoon worcestershire sauce
- 1 egg
- 1/2 cup milk
- salt and pepper
- Mix all ingredients.
- shape into rounded balls, size depends on use (spaghetti, subs or appetizers)
- Cook in a large skillet on medium heat for about 20 minutes, or until completely done.
- The recipe calls for 1/4 salad oil to cook meatballs in, but depending on the "grade" of ground beef you may or may not need the oil. Also, I usually put a loose fitting lid on the skillet and I turn the meatballs so that they cook evenly.
- You can also make ahead and freeze -- that's the best part, less to do on "party" day.
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5 stars