Basic Broiled Italian Meat Balls

Basic Broiled Italian Meat Balls

Ingredients:

1 large onion

1 lb. ground round

1/3 cup plain dry bread crumbs

1/3 cup grated Parmesan cheese

1/3 cup evaporated skim milk

1 egg

1-1/2 tsp. dried Italian herb seasoning.

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. ground black pepper

Instructions

          Peel and dice onion, in medium bowl, combine diced onion, ground round, bread crumbs, Parmesan cheese, milk, eggs, Italian herb seasoning, garlic powder, salt and pepper with clean dry hands, thoroughly mix together all the ingredients. Rinse your hands with water, but do not dry them. With wet hands, form mixture into 15 meatballs by rolling the meat mixture between the palms of your hands. Each meatball should be about 1-3/4 inches in diameter

          When you're finished rolling the meatballs, wash and dry your hands. Place oven rack 7inches from broiler. If using broiler pan, remove it from the broiler. Preheat broiler. Grease the broiler pan lightly. Arrange meatballs in greased pan in 3 rows, 5 meatballs per row. Place pan on oven rack. Broil meatballs for 5 minutes. With tongs, turn meatball over. Broil 5 minutes longer. Eat as is or add to spaghetti sauce, soups stews, or casseroles

Variations:

Party Meat balls-Prepare meat balls using double the quantities in the basic recipe. Cook browned balls in liquid made from a combination of dehydrated onion soup and cream of mushroom soup plus water. Stir in sautéed, sliced mushrooms if desired; serve from a casserole or chafing dish. Garnish with pimento and coarsely chopped parsley.

Meat Balls Romanoff-Prepare Party Meat Balls. Shortly before serving, stir in a small container of sour cream.

Meat Ball Stew-Prepare vegetables as for one of the other beef stews and cook in beef stock for 20 minutes; add browned meat balls and cook until meat and vegetables are tender. Thicken gravy as desired.