Grandma Gilbert's Meatballs
INGREDIENTS:
1 lb ground round
1 egg
1/2 cup bread crumbs (fine)*
1/2 tsp worcestershire sauce
1/4 onion, diced or grated
1/4 cup grated Romano cheese
1/4 cup milk
Salt and Pepper
*Can sub this with 1/2 cup cooked rice or use GF bread crumbs to make GF.
MEATBALLS:
Mix all ingredients and roll into balls.
Put on a deep dish cookie sheet and bake till slightly brown. (She does not note a time)
Once out of oven, put into sauce to cook another 5 minutes or so.
After baking they can also be directly frozen to use at another time.
AMUSING NOTES FROM MY GRANDMOTHER:
My Grandmother notes in her recipe that the meatballs should neither be too big, nor too small.
Do not over cook or they will get hard and be unpalatable.
Only double the egg if you double the meat.
1 lb ground round
1 egg
1/2 cup bread crumbs (fine)*
1/2 tsp worcestershire sauce
1/4 onion, diced or grated
1/4 cup grated Romano cheese
1/4 cup milk
Salt and Pepper
*Can sub this with 1/2 cup cooked rice or use GF bread crumbs to make GF.
MEATBALLS:
Mix all ingredients and roll into balls.
Put on a deep dish cookie sheet and bake till slightly brown. (She does not note a time)
Once out of oven, put into sauce to cook another 5 minutes or so.
After baking they can also be directly frozen to use at another time.
AMUSING NOTES FROM MY GRANDMOTHER:
My Grandmother notes in her recipe that the meatballs should neither be too big, nor too small.
Do not over cook or they will get hard and be unpalatable.
Only double the egg if you double the meat.