 | | Italian Meatballs |
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1-1/2 lb. ground beef
1 c. soft bread crumbs
3/4 c. milk
1 tbsp. to 1/4 c. chopped onion
1 3/4 tsp. salt, divided
1 1/4 tsp. oregano, divided
1/4 tsp. pepper
3 tbsp. oil
1 (15 oz.) can tomato sauce |
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| Instructions |
| Mix beef, bread crumbs, milk, onion, 1 1/2 teaspoon salt, 3/4 teaspoon oregano and pepper. With wet hands, shape into 1 1/2 to 2 inch meatballs. Brown in large skillet in hot oil. Remove and set aside. Drain drippings from skillet. Add tomato sauce, remaining 1/2 teaspoon salt and 1/2 teaspoon oregano. Add meatballs, cover and simmer for 20 minutes. Can be frozen 1 to 2 months. For sandwiches, serve on hero roll and sprinkle with Parmesan cheese. .
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