Parmesan Meatballs

• 2 lb. ground chuck
• 1/3 c. grated Parmesan cheese
• 2 Tbsp. fresh minced parsley
• 1/4 c. minced fresh onion
• 1/2 c. dried bread crumbs
• 1/2 tsp. garlic powder
• 1/2 tsp. dried basil
• 1/4 tsp. oregano
• 1/4 tsp. pepper
• 1/4 tsp. salt
• 1 large beaten egg
• water (to moisten)
• 2 c. seasoned tomato sauce

1. Mix the first 11 ingredients together in a bowl.
2. Add water, a little at a time, if needed, to moisten the mixture.
3. Moisten your hands and form the meat mixture into meatballs.
4. Brown the meatballs in butter over medium heat in a wide skillet.
5. Turn them often as they cook.
6. Rotate the meatballs from pan center to pan edge as they brown.
7. When all the meatballs are browned, carefully pour off the excess fat.
8. Turn the heat to medium-high.
9. Add the seasoned tomato sauce to the skillet and return the pan to the heat.
10. If you do not have a seasoned tomato sauce on hand, add a pinch or two of garlic powder, basil, parsley, oregano, salt and pepper to a few cups of canned tomato sauce.
11. The meatballs are ready to serve after they simmer 15 minutes in the sauce.
12. Turn them a few times while they cook in the sauce.

ground chuck, parmesan cheese, parsley, fresh onion, bread crumbs, garlic powder, basil, oregano, pepper, salt, egg, water, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39455 (may not work)