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Delicious Meatballs
SUBMITTED by Debra Rohrer, LDN Food Editor
“You can use these extra large meatballs on pasta or to create a
Meatball Sandwich.”
2 eggs, beaten
1 (8 oz.) can tomato sauce
½ teaspoon black pepper
pinch dried red pepper flakes
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon seasoning salt (optional)
1 small onion, minced very fine (or dried onion flakes)
2 pounds ground beef
¼ pound (1 sleeve) saltine crackers, crushed fine
2 quarts spaghetti sauce (home-made or canned)
In large mixture bowl; combine eggs, tomato sauce, black pepper,
red pepper flakes, parsley, garlic salt, seasoning salt and
onion. Mix well. Add ground beef and crushed saltine cracker
crumbs. Stir together but do not over work. Form meat mixture to
make 18 large meatballs and place in a glass 9 x 13 inch Pyrex
baking dish. Bake in 400 degree oven for 30 minutes or until
meatballs are cooked thoroughly with no pink inside. Place baked
meatballs in hot spaghetti sauce. Serve over hot pasta or on a
hoagie bun for a meatball sandwich.
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