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Tuesday, September 29, 2009

The Best Meatballs Ever

Nutrition Facts
Serving Size 1 (163g)
Recipe makes 25 servings
Calories 328
Calories from Fat 182
Amount Per Serving
Total Fat 20.3g
Saturated Fat 8.7g
Monounsaturated Fat 8.1g
Polyunsaturated Fat 1.0g
Trans Fat 0.9g
Cholesterol 114mg
Sodium 438mg
Potassium 403mg
Total Carbohydrate 8.7g
Dietary Fiber 0.8g
Sugars 0.8g
Protein 26.3g

The Best Meatballs Ever
Recipe #389418 55 min 30 min prep :

By: Heartsong Sep 8, 2009
I am posting my recipe so I won't lose it. I changed my recipe a while back and they are even better than ever. I have made these many times and my family says they are the best they have ever had. This makes a ton of meatballs, but when you're making, it's just as easy to make a lot as a little. You can freeze them.
SERVES 25 , 100 meatballs

5 1/2 lbs ground beef
3 cups parmesan cheese, grated
2 cups Italian seasoned breadcrumbs, I use Progresso
4 eggs
1 1/2 cups milk
3 teaspoons season salt
4 teaspoons black pepper
8-12 garlic cloves, pressed (I use a whole bulb)
2 cups fresh sweet basil leaves, chopped (2 big handfuls or 2 loose cups leaves, chopped)
1 cup parsley, chopped (1 big handful or one loose cup leaves, chopped)
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1Mix all ingredients well.
2Shape into meatballs.(I make the meatballs a good handful. They are probably 1 1/2 inches in diameter or more).
3You may freeze for later use or refrigerate for 24 hours.
4Bake at 350 for 20 to 25 minutes. Test for doneness because it does depend on the size of your meatball.
5These may also be simmered in your sauce without baking. I bake them on a roasting rack to let the fat drip into the pan below, but you don't have to.
6To cook in sauce,drop gently into simmering sauce and don't stir for at least 25 minutes or the meatballs will break. Simmer for a total of about 45 for your meatballs to be done. Test one to be sure.
7Skim the fat off the top of the sauce if you simmer the meatballs.

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