This recipe makes lots of meatballs. If you are going to make meatballs, why would anyone just make enough for just one meal, when you can make enough for three. This batch of 21 meatballs will probably give me dinner of Spaghetti and meatballs, meatball sandwiches, and when I am cutting back on the carbs, meatballs with marinara and mozzarella and steamed broccoli on the side. How many meatballs you get from this depends on the size of your meatballs. Mine are about the size of the extra large eggs I used, but round.

Step 1: Ingredients:

2 lbs lean ground beef (I use organic, grass fed. Costs more, but worth it)
2 extra large eggs
3/4 c italian seasoned breadcrumbs (or cornmeal and 1 t of italian seasoning if you're gluten/wheat intolerant. It still tastes awesome)
3/4 c finely grated parmesan
1 t garlic powder
1 t onion powder
1/2 t sea salt (or regular salt)
1/2 t fresh ground pepper
1/2 c dry red wine (or water)
<p>How much pepper do I use what is half a t? tablespoon?</p>
Loods delicious! I love adding ground pork to meatballs too. Yum.
Thanks scoochmaro. Half pork, half beef mixture is delicious too.
Love the ingredient list. Definitely going to be making this this weekend.
Sounds good. I will have to try this the next time I make spaghetti :)

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