Oh Meatballs!

A couple of times now I have made these meatballs. Once for spaghetti and meatballs the other for meatball subs. Both turned out great. Actually the first time I made them, my husband told me they were too small and perfectly round to be homemade, so I must have done something right.

The recipe comes from Meta Given's Modern Encyclopedia of Cooking, Volume 2, printed in 1959. It's just a simple meatball recipe, quick and easy, you could even make a bunch and freeze!

1 egg
3/4 lb. ground beef
1/3 cup milk
1/4 cup bread crumbs, seasoned or not
3/4 tsp. salt
Dash of pepper
1 tbsp. finely chopped onion (optional)

MIX all ingredients in a medium size mixing bowl.

HEAT skillet to medium heat, add 2 tbsp. oil.

ROLL meatballs by hand, no bigger than the diameter of a quarter.

COOK meatballs in oil until browned throughout.

*At this point, you can either made noodles and have spaghetti and meatballs or make meatball sub sandwiches with provolone cheese.