I love to make these when the weather turns cooler. They’re very easy and you can make a double batch. Everyone loves them whether you serve them with pasta or as a sub sandwich. They keep well and taste even better the next day.
Jules’ Meatballs
2 lbs ground chuck
6 eggs
1/2 cup milk
1/2 cup bread crumbs
1/2 cup grated Parmesan
3 tbsp dried parsley
1 tsp dried basil
1 tbsp house seasoning (equal parts salt, pepper and garlic powder)
1-2 pinches red pepper flakes (can omit)
In a large bowl mix together eggs, milk, bread crumbs, Parmesan, parsley, basil, house seasoning and pepper flakes. Add the ground chuck and mix well will your hands. Form meatballs about the size of a golfball. Place on jellyroll pan (cookie sheet with sides) and bake at 350º for 35-45 minutes. Remove from oven and place in large sauce pan of your favorite jarred spaghetti sauce. Simmer till sauce is warm, about 15 minutes. Serve with spaghetti or with provolone on sub rolls. These are even better the next day.
{ 8 comments… read them below or add one }
MMMmmm. We love meatballs! I think I’ll make some this weekend.
I can’t eat groundchucks… we’re related…
Squirrel:
Please forgive me insensitivity.
jules
Oh, I have no moral objection to the eating of groundchucks. I just don’t eat them myself. It’s a personal choice.
~Squirrel
And, you know at this blog we’re all about choice.
Sounds good, but I make mine with elk… no relation to squirrels!
Now I know what we’re having for Sunday dinner,
Julie
Have you ever frozen these – either uncooked or cooked? They sound wonderful.
Tried these tonight for an event at church and everyone loved them! I was hoping to have a few left over to try in a sandwich, but no luck… every one in the double batch was gone. Thanks!