Here is the recipe that I use when I am making up a large batch of homemade Italian Meatballs which are perfect for when you make a spaghetti & meatballs dinner.
Italian Meatballs Recipe
2 1/2 lbs. lean ground beef
10-12 saltine crackers, crushed
3 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oregano
1 teaspoon parsley
2 teaspoons basil
1/4 cup tomato sauce
In a large mixing bowl mix together all of the ingredients except the lean ground beef. Use your hands and rip a part the ground beef and toss it into the bowl. Use your hands to mix all of the ingredients together with the meat until well blended. Use your hands and make round 1 1/2" diameter balls. I find that larger balls take way too long to cook up.
Place the meatballs in a large skillet and simmer over low heat, stirring often to prevent sticking and to make sure all sides of them brown evenly. Once they are done remove from the skillet and place them onto a plate that is lined with several paper towels to drain away the excess grease.
You can now toss them into your spaghetti sauce and simmer them on low heat with the sauce for 10 to 12 minutes or until done. If you want to freeze them...let them cool completely, toss into freezer containers or bags and freeze for up to 4 months.
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