Ingredients
1 1/2 lbs ground chuck
1 large egg
3/4 cup bread crumbs, plain or Italian
Garlic powder
Spicy spaghetti seasoning
Parsley
Salt and pepper
Preparation
Mix all ingredients together and form into 2" balls. DO NOT overwork meat or roll together too firmly, or meatballs will be tough.
Brown in a small amount of oil over medium heat. Be sure to get each meatball crispy on a side before turning, or the meatball will fall apart. Once browned on the outside, reduce heat and cook until thoroughly done throughout. Cover with red sauce (Prego preferred), and simmer for 10 more minutes, minimum. Serve over spaghetti noodles or with cheese and rolls for a meatball sub.
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