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Ingredients

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Directions

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  • In a medium bowl, soak the bread slices in 1/4 cup water for 5 minutes. Finely chop bread (you should have about 3/4 cup).

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  • In a large bowl, beat egg. Stir in chopped bread, onion, bread crumbs, 1/4 cup cheese, 2 tablespoons water, parsley, olive oil, garlic salt, Italian seasoning, black pepper and red pepper. Add beef and pork to egg mixture; mix well.

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  • Using a 2-ounce ice cream scoop or a 1/4 cup measure, scoop out meat mixture into 16 mounds. Wet hands; shape mounds into balls.

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  • In a large skillet, heat cooking oil over medium heat. Cook half of the meatballs at a time in hot oil for 8 to 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly. Remove meatballs from skillet; drain on paper towels. (Or, transfer meatballs to a 13x9x2-inch baking pan. Omit cooking oil. Bake meatballs in a 350 degree F oven for 20 minutes; drain.)

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  • In a 4-quart Dutch oven, bring pasta sauce to boiling; reduce heat. Add meatballs to pasta sauce. Simmer, covered, for 30 minutes, stirring occasionally.

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  • Meanwhile, cook pasta according to package directions. Serve meatballs and sauce over hot cooked pasta. If you like, sprinkle with shredded Romano cheese. Makes 4 servings.

Nutrition Facts

989 calories; 36 g total fat; 11 g saturated fat; 3 g polyunsaturated fat; 11 g monounsaturated fat; 156 mg cholesterol; 2312 mg sodium. 196 mg potassium; 115 g carbohydrates; 12 g fiber; 36 g sugar; 46 g protein; 36 RE vitamin a; 870 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 6 mcg folate; 0 mcg vitamin b12; 172 mg calcium; 8 mg iron;

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