Judi Z’s Meatballs

Aunt Anna and more Zitiello's

When a pan of meatballs comes out of my oven you can bet they will all not make it into the sauce pot. In
fact, I always count on maybe five or six not making it! I suppose you could freeze the leftovers, but truthfully…I have never had leftovers!


2 lbs of good ground beef
1 lb of ground veal
1 egg
1 cup of Italian bread crumbs
2 tbsp. minced onion
1 tsp. garlic powder
1 tbsp. oregano
Salt and Pepper
1 cup Grated Parmesan Cheese

Preheat the oven to 350.
In a large bowl mix the meat, egg, bread crumbs and spices except for the grated parmesan cheese.
Form large meatballs a bit larger than the size of a golf ball.
Place each meatball in a pyrex rectangular pan and sprinkle with half of the parmesan cheese.
Place in pre-heated oven and bake until firm and dark brown about 30 minutes. Remove from oven, sprinkle remaining cheese on top and allow to rest before placing in the sauce pot.

Meatball sandwiches are great with some roasted peppers and onions on top and a spoon of sauce.


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