Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Home RSS

Catch ‘em & Cook ‘em: Lucille’s Meat Balls

March 8, 2017
By Capt. Dick May , Pine Island Eagle


5 Lb ground beef

24 saltine crackers crumbled

1 medium onion chopped

2 eggs

1/4 C Parmesan cheese

6 cloves garlic

1/2 tsp black pepper

1/2 tsp salt

2 Tbsp Butter

How to:

1. Mix beef, crackers, eggs, Parmesan cheese and 1/2 of the chopped onions together and form a mixture into 24 balls.

2. Melt 2 Tbsp butter in a large skillet and brown the meat balls.

3. While browning, add the other 1/2 of chopped onion and 6 cloves of garlic.

4. When well browned, add your favorite spaghetti sauce, such as Prego or Ragu or your own recipe, and add 6 Tbsp Parmesan cheese.

5. Place in a Dutch oven and bake at 350 degrees for 2 1/2 hours without a lid.

6. Serve over your favorite pasta and top with fresh chopped parsley.

Serve with garlic bread.

"Capt. Dick's Seafood & Southern Country Cook-ing," Capt. Dick May's newest cookbook, can be ordered at Go to "Cook-books," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



I am looking for:
News, Blogs & Events Web