Meatballs for Spaghetti

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Meatballs for Spaghetti
Submitted by: Barb Hemphill

 Prep Time: 10 minutes
 Cook Time: 10-15 minutes
 Servings: N/A


  • 1 pound ground beef
  • 1/2 pound ground veal (if veal is not available, I use half beef and half pork
  • 1/2 pound ground pork
  • 2 cloves minced garlic
  • 2 eggs
  • 1 cup freshly grated Romano cheese
  • 1 1/2 T chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 2 cups stale Italian bread crumbled, or Italian bread crumbs
  • 1 1/2 cups lukewarm water


Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. Usually about 1 1/4 cups of water is all that is necessary. Shape into meatballs.

Place on a parchment lined baking sheet and bake in 350 degree oven until browned.

Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.