Italian Meatballs

You can make these meatballs ahead and freeze them for later.  Just double or triple the recipe.

1 lb. lean ground beef (I like 10% fat for this because they hold together better)
Approx. 1/2-3/4 cup Italian bread crumbs (I like the seasoned ones by Contadina)
1 large egg, lightly beaten
1/2 tsp oregano
Garlic salt & pepper to taste

Mash all the ingredients together with your fingers until blended well.
Form into balls.  You should get about 12 from this recipe.

Sautee the meatballs until browned thoroughly.
Add to the sauce or freeze in airtight container.

Posted: March 5, 2011