"k0383"
(k0383-0) meatballs, italian american
moylan kitchen

2
2
2/3
2
2
2
 ea
T
c
t
T
T
eggs, lightly beaten
milk
rolled oats
garlic powder
onions, diced, dried
parsley, chopped
 mix, let sit for 1/2 hr
or so




1
-
-
 lb


 ground beef
salt to taste
pepper to taste
 add the moistenend oats
knead the lot 'til well
mixed
-
bread crumbs
 add just a bit if too moist
  • form into small balls, place in oiled skillet, and bake at 400 F for 20 min, turning several times



"k0383"
(k0383-1) meatballs, italian american
jill santopietro (modified)

1
-
 c

 rolled oats
milk to cover
 mix, let sit for 1/2 hr, squeeze dry

2
1
4
2
1/4
1/4
1/4
5
-
-
 ea
lb
clv
T
c
c
c
ea


eggs, lightly beaten
ground beef/pork/veal
garlic, minced
parsley, chopped
ricotta
grated parmesan
pignoli
pitted prunes, chopped
salt to taste
pepper to taste
 add the moistenend oats and knead the
lot 'til well mixed








  • form into small balls, place in oiled skillet, and bake at 400 F for 30 min, turning several times
  • drop into sauce
  • the original recipie used:
    • 1 1/4 lb mixed ground meats instead of only a pound
    • 3 1/2 cups of stale bread moistened with 3/4 c milk instead of the oats and milk
    • 1 clv garlic instead of 4
  • and it rolled the balls in flour and dropped them directly in the sauce, rather than oven frying them