Sheryl stated with a chuckle that Mom's often came out dry. Perhaps she had a habit of over cooking them? Or the oven's temperature wasn't calibrated? Nana's, on the other hand, were always moist.
|Lumpy but MOIST!|
I really think the milk helped to keep them moist. I watched them like a hawk too, making sure each side was cooked the same amount of time and not overdone. I then put them in the sauce to simmer and finish cooking.
Nana's Meatballs by Abby Deeds
1. 1 to 2 lbs ground beef
2. 1 egg per pound of meat
3. 1/2 cup milk per pound of meat
4. 1 slice of bread per pound of meat
5/ 1/2 cup parmesean cheese
6. Add onion powder, garlic powder, salt and pepper (Mom did not specify any amount.)
***I would also recommend possibly adding some Italian seasoning.
7. Combine, mix well, make meatballs, each the size of a golf ball
8. Lightly brown meatballs in skillet
9. Add meatballs to sauce
10. Cook 45 minutes to 1 hour
11. Serve over your favorite pasta with Parmesan cheese.
***I ADDED some bread crumbs to further bind everything together, but not a lot, maybe only a 1/3 of a cup.
Mom also wrote down these suggestions for jazzing up your pasta sauce:
Add onion powder, garlic powder, oregano, fresh onions, green peppers, tomato paste, or basil.