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The Best Meatballs in NY
Meatballs to Die For!
1 to 3 lbs. hamburger meat
fresh parsley - half a bunch, chopped
1 or 2 onions, chopped
5-7 cloves of garlic, chopped
Italian Flavored Breadcrumbs (4 C or Ronzoni) 1 cup or so
Torn up white break or Italian Bread, left out for an hour
Pasta Sauce, your favorite brand - 1 large jar
Linguini garlic powder to tast
1 or 2 eggs
1-2 tablespoons olive oil to fry onions/garlic


 

Advance Preparation:
first: tear up some white bread or Italian break into little pieces and leave them out for 2 hours or so, to get stale.

MEANWHILE
Chop up a fresh onion and 5 cloves of fresh garlic. Chop some parsley, not too much. Fry the onion in a little oil till limp, add garlic to the pan
fry for one minute or two minutes, tops. The Italians put the garlic in raw, but I just won't do that!.

Put your hamburger (1 to 3 lbs for 3 to 5 people) in a large bowl, add an egg (or two eggs if using more than 2 lbs. of meat). Add the parlsey (not the crap in a bottle, I'm talking REAL fresh parsley) and Italian flavored bread crumbs and the stale bread, and the fried onions and garlic. Add lots of garlic powder too and, here comes the fun part, mush it all together with your bare hands. Make sure your hands are very very clean! Use more Italian breadcrumbs to form the meatballs with your bare hands. Some people also add salt to the mixture but its not necessary and do not add the salt if you or your guests have high blood pressure! You can make your meatballs as large or as small as you like! Then fry the meatballs in a lightly salted pan (no oil needed). Don't fry too much, just lightly all over. The Italians put the meatballs into the sauce raw, but I won't do that!!! No way!!!!

So you decide: fry the meatballs a bit first.

Add the meatballs to your pot of sauce. Even store bought jar sauce can't ruin these babies, just use a good brand. And add lots of garlic powder to the sauce too!!!

Preparation Time: 2 hrs Serves:
Recipe Origin: United States
Submitted by:
Ellen Donnelly
New York
United States
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