Family Tested & Approved
favorite pasta sauce
In large bowl beat eggs, garlic, and parsley. Crumble the beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently.
Shape into 1-1/2 inch balls using a medium size scoop. Makes 16 balls.
Brown a little in a non stick pan.
Add sauce and simmer for 30 minutes or until meat is no longer pink.
Serve the meatballs and sauce over the cooked pasta or you could use the meatballs for a subsandwiches with some provolone.
You can freeze the meatballs for use another time. Freeze, uncooked, on a wax paper covered cookie sheet until firm. Place in freezer bags or vacuum seal bags. Thaw completely before cooking.