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Main Dishes

Meatballs for a Smaller Crowd - 2012
​​​​​​​Recipe courtesy of Ron Wozny

Makes 25+ meatballs (about 2 oz. each) for spaghetti and meatballs

INGREDIENTS
  • 4.5 pounds Ground beef
  • 4 eggs
  • 2 1/4 teaspoons black pepper
  • 1 large onion, chopped very fine
  • 2 cloves garlic, minced
  • 1 1/2 cups Italian bread crumbs
  • 3/4 cup grated parmesan cheese
  • About 1 to 1 1/2 cups water (enough to make soft mixture, don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.) 

​PREPARATION
Combine all ingredients. Wet hands and shape all into meatballs by hand about the size of a ping-pong ball (they will lose 1/3 their size after cooking). Bake in oven 1 hour at 325 degrees.

Depending on the size and how many made, add 2-3 meatballs and some sauce to each spaghetti serving.

This is a scaled version of the recipe we made for our 2011 Blue & Gold banquet. I think the most fun, however, was making them with Kelli and Aaron Busby, Mr. Lee and Aunt Sherry while sipping a few glasses of vino!

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  • Home
  • Breakfast
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  • Vegetables & Sides
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  • Beverages
  • Non-Foods
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