Meatballs

2 lbs ground sirloin

1 cup Italian Bread crumbs

1 tsp salt

½ tsp Black pepper

1 tsp Garlic powder

½ tsp Basil

½ cup Grated Parmesan Cheese

½ cup Grated Romano Cheese 

(you can use all Parmesan or Romano if you like)

2 eggs

Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.

In a mixing bowl add the ground sirloin, Italian bread crumbs, spices, grated cheese, & eggs. Mix thoroughly with hands until combined. 

Measure & roll beef mixture into about ⅓ cup (3oz) rounds, about the size of an egg. Evenly space them on the baking sheet, there should be about 15-16 meatballs. 

Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.

**Sometimes I freeze some of the meatballs for another meal. Just leave them on parchment paper on a baking sheet or cutting board until room temp. Then put that directly in the freezer. After 2 hours transfer to freezer bag or freeze with your food saver if you have one.  Good for up to 2 mos. 

For Meatballs & Gravy

Peel potatoes (as many as you think you’ll need, I usually do 1 potato per person, I use the golden potatoes) Cut each potato in 4 length wise.  Brown in your large pot or pan just lightly on a side or two.  Throw the meatballs in.  Add a family size can of Cream of Mushroom, 1 cup water, & approx ¼ cup of white wine.  Simmer for 15-20 min.

**OR** You can skip the potatoes and simmer the meatballs in the gravy and spoon over cooked Jasmine Rice.  We do that alot.

For Spaghetti & Meatballs

I recommend you use my sauce recipe, but you can use a jar of whatever you use.  Do the meatballs as directed above.  Then add them to the sauce.  Simmer for about  ½ hour.  Choose your pasta! (I always use wheat pasta of some sort)