a favorite of the whole family  
A triple recipe — three pounds of ground beef — serves a family of five withenough leftover for Snowball  


Ingredients for the meatballs:

1 pound ground beef, preferably chuck

1/3 cup Introvigne’s bread crumbs, softened with 2tablespoons milk

2 garlic cloves, minced

3 tablespoons chopped parsley

1 egg, plus 1 egg yolk, beaten*

1/3 cup freshly grated Romano cheese (or Parmesan)

1/2 teaspoon dried marjoram**

1/4 teaspoon dried thyme**

Freshly ground black pepper, to taste


3 tablespoons olive oil or Canola oil; more if needed

Adjustments:  Theoriginal recipe calls for “bread crumbs,” which might be soft or mayrefer to seasoned bread crumbs which are fairly dry and readily available ingrocery stores.  It probably doesnot matter.

*For 3 pounds ground beef, I use 5 large eggs, but noseparated egg yolks.

**I use Italian Seasoning, a blend of Italian-type herbs,rather than the marjoram and thyme.

Ingredients for the peppers and onions:

1 large onion, thinly sliced

1 or 2 large green bell peppers, cored, seeded and sliced
               (if the price is right, use 1 large red pepper instead of the second greenpepper)

2/3  cupchicken broth

1 tablespoon chopped parsley


·        Preparingthe meatballs, blend together the ground beef, bread crumbs, garlic,parsley, beaten egg and egg yolk, marjoram, thyme, salt and pepper. Form into large meatballs. (More like golf balls than tennis balls, Iguess; certainly not basketballs or footballs.)

·        To brown the meatballs: 

Method #1–In a skillet, brown themeatballs in the vegetable oil and them remove to a side dish. 

Method #2–Preheat oven to 425°F. Place meatballs on a jelly- roll-type pan and bake 15 minutes.

·        Preparingthe onions and peppers, in the remaining oil (add up to 1 tablespoon oilto the skillet if only a very thin film of oil remains), sauté the onion untilsoftened and lightly browned, about 5 minutes. Add the pepper and cook for 2 minutes. Season lightly with salt and pepper. 

·        Pour in the chicken stock, bring to the simmer and add themeatballs.  Cover and simmer untilthe meatballs are cooked through, about 20 minutes; or, cook in a 350°F. ovenfor about one-half hour. 

·        Sprinkle with chopped parsley and serve piping hot accompanied bynoodles or rice.



This recipe has been kitchen tested at all levels.

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