1 pound 90% lean chopmeat
2 eggs, beaten
1/2 cup bread crumbs (I use plain, but you can you Italian seasoned)
1/4 onion chopped very small (I use a couple of slices and chop them small)
3 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/8 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Put all the ingredients into a big bowl. ( I beat the eggs separately and then add them to the bowl)
3. I use a cookie sheet and I put a piece of foil on the whole bottom, because it makes it easier to clean (you can just throw away the foil, then it’s not too hard to clean the cookie sheet)
4. Mix all the ingredients in the bowl. I start using a fork then I use my hands.
5. When all mixed together, make the meat into balls and put on the cookie sheet
6. I bake for about 10 minutes or so at 350. It just helps to make the more solid and gives them a headstart on the cooking.
7. If you let them cool for 2 or 3 minutes, they are easier to take off the tin foil covered cookie sheet.
8. Then put them in your sauce once you have the sauce altogether and let it simmer on low for about 2 hours.
Pretty much they are just about cooked after the 10 minutes in the oven. Sometimes I leave them longer because once I put them into the oven I start to make the sauce in the big pot. If I’m not done with the sauce I let the meatballs stay in the oven until I am done getting the sauce together.
As for the ingredients that was the original recipe, most of the time I buy more than the pound package of chop meat. I’ll buy one around 1.27 or 1.35 whatever they have in that size range. With this amount of meat, I wind up getting about 12 or 13 meatballs. I usually measure the bread crumbs and cheese pretty exact. the garlic oregano and black pepper, I usually just shake in a certain amount. When I first make a recipe, I usually try to follow it exact then I start to improvise after that.