Recipe - Italian Meatballs

1 pound Good hamburger; (at least
90/10)
1 cup Seasoned breadcrumbs; (I
like Progresso) (up to
11/2)
1 teaspoon Garlic powder or fresh
garlic minced
1 One half teaspoon Onion powder
1 teaspoon Salt
Pepper
1 teaspoon Oregano; (or more)
1 teaspoon Parsley; (or more)
1 teaspoon Basil; (or more)
1 Egg
One half cup Milk; (add more if needed)
Couple squirts of ketchup
One half Onion; minced very fine

Mix all ingredients together with wooden spoon till egg is absorbed, then
finish mixing by HAND. This is important. If you "maul" the hamburger too
much, the meatballs will be tough. If they are too moist, add more
breadcrumbs, if too dry, add more milk and maybe ketchup. You can tell if
the ingredients are right by sniffing the raw meat. If they don't smell
"Italian" enough, add more spices. I roll them all up and put them in a
cast iron frying pan and put the pan in the oven at 375 until they're done.
You can use a big black cookie sheet too if you have one. If you don't like
the hard spot on the bottom that baking results in, you can put them on the
stovetop and turn them. I usually don't bother unless I'm making them for
company.

Posted to TNT Recipes Digest, Vol 01, Nr 949 by Cheryl cookin@sover.net
on Jan 18, 1998