Extra Meatballs Mean

Many Great Meals!

Chris and I have eaten our share of meatballs, and few compare to these for consistent taste results.

What we've found is that there are so many ways to make them. And, other nationalities make them too! They just call them by a different name and have a different taste due to culture.

So when you prepare and eat Louise's tasty delights, be prepared to make them over and over again. We know you will love them! Once they are prepared and cooked, you can freeze them with no sauce and add your own when you want to eat. And, they go great with onions and peppers as well as tomato sauce and even brown gravy.

Try these on for size. You won't be dissappointed!

Abondanza!!!

• 2 Lbs Ground Sirloin
• 5 Eggs
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Imported Sweet Basil
• 3 Cups Coarsley cut Bread Crumbs
• Olive Oil

(Bread crumbs are best when hand broken into pieces).

Refrigerate mix for a couple hours before frying. In a large frying pan, cover bottom with Olive oil and heat on medium. While oil is heating, take small amounts of the meat mixture and form small to medium size balls by rolling each piece between palms of hands making a rolling motion.

As each ball is made, gently put it into the frying pan and lightly brown the circumference of it.

As they turn brown take them out of the oil and gently place them in a sauce pan filled half way with tomato sauce on low heat (see sauce recipe).

Let simmer for 2 - 3 hours. The sauce will bubble the longer you let them cook.

Keep a watchful eye on them and after each 30 minutes, gently stir without breaking them so they may get even heat.

Taste test after 2 hours by breaking one to see if the inside is no longer red, then eat it. You may serve these immediately or you may freeze them for future use.

Note: Refrigerating meatballs prior to frying helps to enhance flavor and keep their shape.

Add meatballs to these other Italian favorites.
Even cooking demands quality cookware.