Directions
Loosen hamburger
Add spices and cheese
Mix well but lightly
Mix egg with milk, add to meat. Keep adding milk until meat mixture is 'mushy'
'Lightly' form 2 oz meatballs [Sue, that's 8 meatball per pound of hamburger. :-)] Do not pack tightly. [Grandma's were really soft]
Place on cookie sheet and bake at 325 until browned and pink is gone.
Add to sauce
Cook all day or until cooked through
Add spices and cheese
Mix well but lightly
Mix egg with milk, add to meat. Keep adding milk until meat mixture is 'mushy'
'Lightly' form 2 oz meatballs [Sue, that's 8 meatball per pound of hamburger. :-)] Do not pack tightly. [Grandma's were really soft]
Place on cookie sheet and bake at 325 until browned and pink is gone.
Add to sauce
Cook all day or until cooked through
Ingredients
1 lb. Hamburger
Minced Onions - Medium to heavy (1 tablespoon dried onion flakes)
Parsley - Medium to heavy (1 tsp. dried parsley)
Italian Seasoning - Lightly (1/2 tsp.)
Sweet Basil - Lightly (1 tsp.)
Oregano - Lightly (1/2 tsp.)
Garlic Powder - Lightly to medium (1/2 tsp.)
Salt - Lightly to medium (1 tsp.)
Pepper - Lightly to medium (1/4 tsp.)
Rosemary - Little bit, crunched into pieces
Romano Cheese - Medium to heavy (1/2 cup)
1 egg
Milk - 1 tbl. plus enough to make meat mixture "mushy"
Minced Onions - Medium to heavy (1 tablespoon dried onion flakes)
Parsley - Medium to heavy (1 tsp. dried parsley)
Italian Seasoning - Lightly (1/2 tsp.)
Sweet Basil - Lightly (1 tsp.)
Oregano - Lightly (1/2 tsp.)
Garlic Powder - Lightly to medium (1/2 tsp.)
Salt - Lightly to medium (1 tsp.)
Pepper - Lightly to medium (1/4 tsp.)
Rosemary - Little bit, crunched into pieces
Romano Cheese - Medium to heavy (1/2 cup)
1 egg
Milk - 1 tbl. plus enough to make meat mixture "mushy"
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