- 2 pounds ground beef
- 1/2 cup grated parmesan cheese
- 1/2 cup bread crumbs
- 4 eggs
- 6 small or 4 large cloves of garlic
- 1/2 tsp. allspice
- 90 oz. pasta sauce (I recommend Ragu Old World Traditional if you do not make your own sauce)
CommentsGround turkey has been substituted for the meat with excellent results, so I expect other meat substitutions will work well, too. If anyone can mangle the recipe to make vegetarian meatballs (or even vegan meatballs if cheese and egg substitutes are also found), I am interested so please let me know. The meat is not to be browned before cooking because the flavors of the meatballs and the pasta sauce are meant to mix together more than they do in traditional recipes where browning the surface of the meatballs prevents as much exchange of flavor. At the end of cooking, the sauce will be a "lightly meated" meat sauce. A relatively plain pasta sauce is purposely used at the beginning so that the resulting sauce reflects the flavor of the meatballs; keep this in mind when deciding on what sauce to use. Also, if you prefer larger meatballs, adjust the cooking time upward to keep them on the heat long enough to cook through.
Give me some feedback on the recipe if you try it out! Thanks!