meatball recipes

- 12 Rhodes? Dinner Rolls, thawed to room temperature
- 1/4 cup marinara sauce
- 12 frozen cooked Italian style meatballs
- 3 sticks mozzarella string cheese, cut in fourths
- 2 tablespoons butter, melted
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- extra marinara sauce, if desired

- 12 meatballs (I use Family Favorite Basic Meatballs, see recipe posted separately)
- 2 tablespoons olive oil
- 4 (6 inch) hoagie rolls
- fresh tomato sauce (see recipe posted separately)
- grated parmesan cheese (fresh or canister, your preference)
- 2 cups mozzarella cheese, shredded (if you like very cheesy meatball subs, you may want to have extra mozzarella on hand for topping)

- 1lb ground beef
- 1 lb ground mild Italian Sausage
- 1/3 cup chopped green onion
- 1/4 cup Italian seasoned bread crumbs
- 3 tab spoon Parmesan cheese
- 1large loaf Italian bread or sour dough cut into small cubes(bite size)
- 1-8 0z cream cheese or (nonfat) softened
- 1/2 cup mayonnaise or (non fat mayo or yogurt)
- 2 cups shredded Mozzarella cheese
- 1 &1/2 jar of Italian chunky Spaghetti sauce
- 2 cloves of garlic minced
- 1 tea s Italian seasoning
- pepper & salt to taste
- Extra Virgin olive oil as needed
- 1/2 cup water or( beer) or (red or white wine)

- MEALBALLS
- 1 1/2 lbs ground beef
- 2 eggs , beaten
- 1/4 cup milk
- 1/2 cup dry Italian seasoned breadcrumbs
- 2 tablespoons parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- SAUCE
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 small onion , chopped
- 1/2 cup chopped green peppers
- 3/4 cup water
- 1 clove garlic , minced
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 6-7 crusty hoagie rolls
- to taste provolone cheese

- 1 1/2 pounds ground sirloin
- 1 large egg, beaten
- 1 cup (3 handfuls), Italian bread crumbs
- 1 medium onion, chopped fine
- 4 cloves garlic, crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons (serveral drops) Worccestershire sauce, (my own addition)
- 1/4 cup (a couple of handfuls) grated Parmigiano or Romano
- Coasrse salt and black pepper
- For 5 mintue Marinara Sauce
-
- 2 tablespoon extra-virgin oilive oil, (2 turns around the pan)
- 4 cloves garlic, crushed and chopped
- 1/2 teaspoon crushed red pepper flakes
- A Handfuls flat-leaf parsley leaves, chopped, about 2 tablesppons
- 1/2 teaspoon dried oregano
- 1 (28 ounces) can crushed tomatoes
- 1 (14 ounces) chunky style crushed tomatoes
- Salt anf freshly ground black pepper
- few slices of parmesan cheese if desired

- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 teaspoons dried parsley flakes
- garlic salt to taste
- 2 cups shredded mozzarella cheese
- 1 (6 ounce) can tomato paste
- 2 teaspoons sugar
- 3/4 cup grated Parmesan cheese
- 1 egg
- 1 cup water
- 24 cooked meatballs
- 1 (8 ounce) can tomato sauce
- 1 tablespoon dried basil
- 1 cup ricotta cheese
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 8 uncooked lasagna noodles

- 2 tablespoons beef bouillon granules
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 teaspoon dried basil
- 1 bay leaf
- 1 tablespoon dried minced onion
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 6 cups water
- 1 (16 ounce) package frozen mixed vegetables
- 24 cooked meatballs
- 4 ounces spaghetti, broken into 2-inch pieces
- 1 (14.5 ounce) can stewed tomatoes

- 1 pinch salt, or to taste
- 3/4 cup bread crumbs
- 1 egg, beaten
- 1 French baguette
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 4 slices provolone cheese
- 2 tablespoons chopped fresh parsley
- 1 pound ground beef
- 1 (14 ounce) jar spaghetti sauce
- 2 teaspoons dried Italian seasoning
- 2 cloves garlic, minced

- ground black pepper to taste
- 2 cubes beef bouillon cube
- 1 clove garlic, minced
- 2 stalks celery, sliced
- 2 (8 ounce) cans tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 quarts water
- 20 small meatballs
- 1 cup elbow macaroni
- salt to taste
- 1/4 teaspoon dried thyme
- 2 carrots, sliced

- 1 (16 ounce) package fresh baby carrots, quartered
- 1 (10.5 ounce) can beef gravy
- 2 teaspoons beef bouillon granules
- 1 cup water
- 1 large onion, chopped
- 1 envelope onion soup mix
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 1 (14 ounce) package frozen fully cooked meatballs
- 3 celery ribs, sliced
- 3 medium potatoes, peeled and cut into 1/2-inch cubes