Had plenty of sauce for the freezer. These meatballs will freeze well also.
Some of these will go with Spaghetti and Meatballs and some for Meatball Sandwiches topped with some roasted Sweet Peppers and a Marinara Sauce. Maybe a little melted Provolone or Mozzarella Cheese to top if you wish. I prefer it without cheese. I cut the meatballs in half to serve on sandwich.
I noted the ingredients well and theses were Splendiferous. (My word). Light and Delicious.
I've provided a picture of "Land Measure" for my Country Folk Friends. And those Friends with a little "Country" in them. A diversion occasionally -- Is the "Spice of Life". It is pictured on the rear of my first cookbook.
1 1/2 lbground chuck (i used choice beef)
1/2 mediumonion diced medium to fine
1/3 cwater to moisten slightly
1 1/2 csaltine crackers crushed
2 Tbspitalian seasoning dry
2 tspgarlic powder (not salt)
2 tsponion powder (not salt)
2 tspparsley dry
3 Tbspoil and/or butter to sautee
How to Make Italian Meatballs
- Form into meatballs. I made slightly larger than a golf ball. Pack lightly for a light meatball. This batch yielded 15 good sized meatballs.
- These would compliment any sauce, And to my taste were Perfecto regarding the seasoning amounts and cooking procedure. Enjoy!
- Some of these are destined to grow up to be Meatball Sandwiches.