Italian Meatballs

Linda Kell

Soak 4 bread slices in ½ cup water 2-3 minutes; add 2 eggs and mix well.

Mix with 1 pound ground beef, ¼ cup grated Parmesan cheese, 2 tablespoons snipped parsley, 1 teaspoon salt, ¼ teaspoon dried oregano, crushed, and dash pepper.

With wet hands, form meat mixture into small balls (about 24).

Brown slowly in 2 tablespoons hot salad oil.

Linda’s Changes

I usually bake them at 350 degrees until they are done, about a half hour or so. Lately, I just put the mixture into a small 8 ½ x 8 ½” pan and bake it like a flat meatloaf. Then I cut it into “meat squares” instead of meatballs!

Family history of this recipe

This recipe is from the old Better Homes & Gardens Cook Book (around 1965-1970). It is not in the newer versions.

Nancy made this for Bob one weekend when they were home from college. I thought this was one of the best meals I had ever had! She made the sauce that was in the cook book, too. I used to, but when bottled spaghetti sauce came out, I started using that.