Mom's Meatballs

Placing raw meatballs into the sauce.

Do you have trouble making tasty meatballs everytime? My mother's recipe is foolproof and will give you delicious meatballs every time. The secret? LOTS of parmesean cheese!

Mom's Meatballs

2 pounds 85% lean ground beef

2 eggs

1 8 oz jar of Kraft parmesean cheese

1/4 tsp Worcestershire sauce

1/2 tsp basil

1/2 tsp parsley

1/2 tsp garlic powder

1/8 cup milk

1/4 cup plain breadcrumbs

Let hamburger sit out on the counter for about 15-20 minutes to warm it up a little.  Place hamburger in large bowl. Add eggs. Sprinkle Worcestershire sauce over top.

Add entire canister of parmesean cheese. (Yes, the ENTIRE canister!) Sprinkle basil, parsley, and garlic powder over top. Add milk and breadcrumbs.

Mix by hand until everything is combined. The meat will be very cold! Continue mixing meat, gathering up all the dry ingredients that stick to the sides. (You may want to remove any rings to avoid getting meat stuck in them.)

Roll each meatball into desired size ball. I make mine a little bigger than an inch in diameter. Some people like very large meatballs.

Place each meatball into a pot of simmering tomato sauce. Push meatballs down into sauce gently with a large spoon.

Cook in simmering tomato sauce for approximately 2 hours, stirring every 15-20 minutes. Serve over a bed of spaghetti topped with sauce!