Saturday, September 03, 2005

Italian Meatballs

1 lb. ground chuck
2-3 slices stale bread, crumbled
1 egg, beaten
1/4 cup Parmesan cheese
1 Tbsp. water
2 tsp. Accent
2 tsp. garlic powder
2 tsp. Seasoned meat tenderizer (or Seasoned Salt )
1 tsp. oregano
1/4 cup minced onion

IMPORTANT NOTE: I don't measure the seasonings, so you may need to experiment with the amounts.

Mix all ingredients well and form into walnut-sized balls. Place on ungreased baking sheet. Bake at 350 for 15-20 minutes. In dutch oven or crockpot, add meatballs to your fav pasta sauce. Simmer at least 1/2 hour or several hours in the crockpot. Serve over hot buttered pasta.

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