Posted by: Josey Lyne Payne, Esq. | February 10, 2010

Italian Meatballs

While Drin and I were dating, we starting cooking together.  The kitchen in Lowell wasn’t the greatest but we did come up with some great recipes while we were there.  One of those recipes was our Italian Meatballs.  These are so good that if I don’t get them off the baking sheet and into the sauce within a few minutes of coming out of the oven (which makes these lower-fat than all those fry in the pan meatballs) Darrin has half a dozen or so gone within minutes.  They really are that good.  They need nothing more than a quick pop in the mouth to seal the deal.  I was hesitant about sharing this recipe and I don’t know why.  I guess because we came up with it together, it’s kind of personal – but – it’s too good not to share, so, here you go.

D & J’s Italian Meatballs

Ingredients
1 lb ground beef, or ground veal
3 pieces white bread, cut or torn into very small pieces
2 tablespoons parsley
2 cloves garlic, minced
1/4 cup onion, minced
1/4 cup fresh grated parmesan
2 eggs
salt & pepper, to taste

Directions
Preheat oven to 425 degrees.
Combine all ingredients until homogenous.
Roll into meatballs.
Bake for 12 to 15 minutes.

Really, that’s all there is to them, but they’re wonderful.  I often use half in a spaghetti and meatball dinner that I try to talk Drin into eating Lady & the Tramp style (I’m the Lady, of course) and half in the freezer for meatball subs when I don’t feel like cooking.

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