Best Meat Balls I’ve ever had.


(Kay Hellings)
350o 15-20 minutes

Makes approx. 40 meatballs (slightly larger than a golf ball)


3 lbs ground chuck

1 cup Italian bread crumbs (approx.)

2 cloves garlic, minced

3 large eggs

Parmesan cheese (½ – ¾ cup approx.)

Salt, to taste

Pepper, to taste

1 28oz diced tomatoes

1 28oz crushed tomatoes

2 12oz tomato paste

24oz water (fill a paste can twice)

1 small white onion

1 tsp sugar

2 Tbsp garlic powder

2 Tbsp garlic salt

2 Tbsp parsley

2 Tbsp basil


Pre-heat over to 350o

In large bowl combine meat, bread crumbs, garlic, eggs, parmesan, salt & pepper and mix well

Using a tablespoon take a nice chuck of hamburger mixture and shape into a ball.  Place on a cookie sheet.  Continue until all meatballs made.

Bake for 15-20 minutes, or until browned
In a large pot over medium heat, combine all sauce ingredients  Slice the onion about ½ way through, making an “X”

Take cooked meatballs (with as little fat as possible) and place in sauce

Change stovetop heat to simmer and let cook for ½ hour or so. 


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