We swing back and forth between meat sauce and meatballs. They are definitely different. It just depends on our mood. I make up meatballs and freeze them uncooked. As my sauce is simmering and pasta boiling I bake them. That way I don't have to attend to them in skillet. They turn out great. I then drop them into the sauce and serve. I have put them into a crock pot with sauce and they did not fall a part at all.
Meatball or meat sauce 5092
On Fri, 28 Jul 2006 20:12:59 -0400, Caesar I agree with your buddy. And you get tried and true recipes here. Usually. Yup! Enjoy your...
1 pound lean ground beef 2 large eggs 3/4 cup Romano cheese 1/2 cup Seasoned Breadcrumbs 1/4 cup fresh parsley, chopped
Mix thoroughly with your hands until well blended. Shape into any size meatball you want and fry in extra virgin olive oil until brown all around.
They bake in oven well at 425 degrees for about 20 minutes.
Lynne's Note: I use Parmesan Reggiano instead of Romano, because that is what I keep on hand. I also make up 3 or 4 times this recipe, shape into meatballs and flash freeze. I then bag and use as needed. I thaw meatballs in fridge and then bake them at 350 degrees F for about 25 to 30 minutes.