Welcome! If this is your first log in to the new site and you were previously a member, please reset your password to get the same access and keep your account secure.
This recipe originally appeared in the 2000 Mariners Wives Cookbook and comes from Karen Moyer’s Mom, Teresa. According to Karen’s husband, Jamie, “These are the best meatballs I’ve ever had. My mother-in-law always makes them for me when I’m home or when she visits.” Enjoy!
½ pound ground Italian sausage (mild)
¼ pound ground veal
¼ pound ground pork
1 pound lean ground beef
2 eggs, beaten
¼ cups parsley, chopped
½ cup Parmesan cheese
1 cup Italian seasoned bread crumbs
garlic salt and oregano to taste
2 jars (15½ ounces each) spaghetti sauce
1 pound pasta, cooked
Mix all ingredients together (with your hands). Shape into baseball sized balls. Put in a large pot and cover with two jars of your favorite spaghetti sauce. Bring to a boil and quickly reduce heat to low and simmer for about 4 hours. Check to make sure meatballs aren’t sticking to the bottom of the pot. Cook your favorite pasta. Drain and put on a dish. Arrange meatballs around the pasta and pour the sauce on top. Sprinkle with some Parmesan cheese. Makes 12 large meatballs.