Mix everything together and shape into balls and fry. I do not add oil, as the fat in the meat is sufficient. I use a non-stick pan. When they are browned, add to the spaghetti sauce and let them simmer until they are done. You can thank my Italian grandmother. You can add a handful of Parmesan cheese before mixing, for a richer taste.
Source: My Italian grandmother.
By Maya Lee from Redlands, CA
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This recipe is easy to make, freezes well and is delicious! A fantastic recipe which makes about 48 golf ball sized meatballs. Part of saving money is also in saving time. I make these meatballs when I have a free afternoon and freeze them for future use.
Mix thoroughly first eight ingredients. Form into balls (12-14) and place in deep baking dish. Heat can of tomato soup with one can water, then pour over meat balls in casserole dish.
This is my all time favorite! I could eat spaghetti 7 days a week and not get tired of it! This particular recipe is a bit time consuming, but it is SO worth it!