1 pound extra lean ground beef
1/4 cup Italian croutons mashed to pieces
1 tsp salt
2 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
2 eggs
2 tbsp milk
1 slice white bread ripped up no crust
3 cloves garlic smashed and pasted
1/4 cup shredded Parmesan cheese
2 tbsp olive oil
Combine all ingredients in a bowl. Heat oil in large skillet over medium heat. Place meatballs in pan and brown on all sides. Drain on paper towels.
Tonight while cooking this I Googled meatballs and most of the recipes told me to put them in the sauce to finish cooking them. I did this and it made the sauce "different." I make a really good spaghetti sauce and it just changed it all having the the meatballs cooked in it. After discussing it with Rob we decided the proper method of cooking would be to stop after you drain them and just put them on top of the spaghetti sauce after it was cooked and on the pasta! The flavor was excellent though.
