Italian Meatballs
From messyjes 15 years ago
- 30 minutes to make
- Serves 10
When making meatballs, I ran out of breadcrumbs-so instead, I used some toasted bread, which makes for a lighter meatball. Never again will I use breadcrumbs, which can make them heavy and dense.
Ingredients
- 2.5 lbs. ground beef shopping list
- 5 pieces of soft, chewy bread (toasted and then chopped) shopping list
- 1 green bell pepper (finely diced) shopping list
- 2 eggs shopping list
- 1/2 cup Parmesean cheese (optional) shopping list
- 3 garlic cloves (finely diced) shopping list
- 4 tbsp. parsley shopping list
- 3 tbsp. oregano shopping list
- 2 tbsp. salt shopping list
- 3 tbsp. fresh black pepper shopping list
- 2 tbsp. crushed red pepper (add more, if you want a lot of heat) shopping list
How to make it
- Preheat your oven at 350 degrees.
- Combine ALL ingredients in a large mixing bowl.
- It's easiest to do this by hand, and stop once all ingredients are just mixed together. (Try not to over-work the meat.)
- By hand, grab a small amount of beef mixture, and roll into a ball. (should about the size of a golf ball.)
- Continue rolling out the meatballs, and place them into a large baking dish. (at least 1 inch deep)
- Once your finished rolling, pour water into the baking dish. (Make sure it's enough, that half of the meatball is submerged.)
- Bake meatballs for 15-20 minutes or until no pink remains. drain well.
- Now you can dump the meatballs in your favorite marinara, gravy, terriyaki or barbeque sauce - and enjoy!
- Great as an appetizer, a side dish, or a main course.
Spaghetti and Meatballs
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People Who Like This Dish 2
- thedriscolls08 Foxboro, MA
- messyjes Plainfield, IL
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