Meatballs! Meatballs! Meatballs!
Can you ever have too many meatball recipes?
I think not! So when I saw my blog friend
Tina over at Cherry Hill Cottage, the cutest
blog ever, post her Mama’s meatballs, just the way
she loved them as a child, I had to make them.
Mix the ingredients and shape into balls.
Brown the meatballs in oil
Scatter in a few onion slices as they brown.
Remove to a plate.
Add the sauce and water to the drippings.
Stir on medium-low. Season with salt and pepper.
Return the meatballs and simmer 10-15
minutes while you cook the pasta.
I followed her recipe exactly. It was a childhood
favorite. I couldn’t change a thing…no I did a bit,
I just added more sauce. She used 8-oz and I
ended up adding another can. She said it was OK.
The cracker crumbs, of which I had lots of little
saved packets from Wendy’s give them that
homestyle taste. No garlic, no Italian herbs, no
parmesan cheese. I said these were different.
These have a homey-comfort food-flavor.
If you wanted an Italian meatball dinner
make THESE instead.
1 lb ground beef
1 small onion, chopped
1 t salt
1 t pepper
1 C saltine cracker crumbs
Combine all ingredients saving out a few chopped
onions to sprinkle around the meatballs while
frying. Roll the mixture into balls. Fry on
medium-high in 2 T oil, turning frequently until
browned. Remove them to a plate and add the…
1 16oz can tomato sauce
½ can water
salt and pepper to taste
Add the tomato sauce and water to the meatball
drippings in the skillet. Stir at medium low. Return
the meatballs back to the sauce, spoon sauce
over meatballs. Simmer 10-15 min.
Serve over spaghetti serves 4