Meatballs
2 pounds lean ground beef
6 slices bread
2 eggs
1/3 cup grated parmesan cheese
1 Tablespoon each: parsley, basil
1 teaspoon each: garlic powder, onion powder, celery salt, black pepper
2 Tablespoons cooking oil
Soak bread in water briefly, squeeze out water like you would a sponge and tear into thumbnail size pieces, mix with ground beef. Add remaining ingredients, mix well. Shape into desired size of meatballs. If mixture is too soggy to shape easily, add 1/2 to 1 cup bread crubs or fine cracker crumbs. Blowly simmer meatballs in a small amount of water in a fry pan, gently shaking pan back and forth to cook meatballs evenly. Do not brown.
Suggested uses for meatballs:
-Meatball subs, pat meatballs in a roll and drizzle with spaghetti sauce
-Put on top of spaghetti/pasta and cover with spaghetti or alfredo sauce. Add to noodle soup to make meatball soup.
-Cook a few minutes in any cream soup, such as mushroom, broccoli, chicken, etc. and serve over cooked noodles or pasta.
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