Meatballs (from the Old Spagetti Factory)

From: (Sandra Vigil)
Date: Thu, 4 Nov 1993 15:32:52 -0800
In the spirit of the White Castle hamburger and Taco Bell hot sauce, 
I bring you Old Spagetti Factory Meatballs.  I'd surely use a better 
sauce than the plain 30 oz of tomato sauce called for, but you're on
your own for that part.


by way of "By Request", a Seattle Times Column

1/3 cup very finely chopped onion	2 Tbsp olive oil
1 Tbsp very finely minced garlic	1 1/2 tsp - 1 Tbsp salt
3 Tbsp finely chopped parsley		1/4 tsp freshly ground pepper
1 cup fresh bread crumbs		1/4 tsp ground nutmeg
1 egg					2 1/2 lb lean ground chuck
1/2 cup cold water			30 oz tomato sauce

Combine chopped onion, garlic, parsley and bread crumbs in a food
processor and mix 30 seconds.

Break the egg into a 3 quart bowl and mix well using a wire whisk.  Add
water, olive oil, salt, pepper, and nutmeg to the egg and whisk until 
well whisked.

Add the bread crumb mixture, combining with a spatula.  Add the ground
meat and mix thoroughly until ingredients are well distributed and the 
mixture is binding together tightly.  

Preheat the oven to 425 degrees.  Using a medium sized ice cream
scoop, scoop out a portion onto a lightly oiled jelly roll pan.  Form 
each meatball by rolling in the palm of your hand until they feel 
tight and solid.  (The finished meatballs should be about the size of 
a golf ball.)

Pour 1/4 cup water into the pan and place in the oven.  Time 15
minutes.  Remove from the oven and loosen with a spatula.  Return to 
the oven an additional 10 minutes, or until cooked through.  Drain.

Heat the tomato sauce in a large skillet.  Add the meatballs and simmer
2 minutes.  Serve over pasta or rice.


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