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Maggie’s Meatballs

When my niece, Maggie, visited us last year I made these meatballs for dinner. It’s a recipe from Mr. Food. You know, the  “Oooh, it’s so good” Mr. Food. Maggie thought they were ooh so good, too. So, when she visited us this weekend I knew I had to make them for her again. The day before her visit, my sister called to ask on Maggie’s behalf what I was making for dinner because, apparently, she was hoping my answer would be meatballs. So now the name of this recipe has been changed to “Maggie’s Meatballs.” Sorry, Mr. Food. To allow for more sisterly visiting, I made these the night before and warmed them for dinner the next day by simmering them in lots of spaghetti sauce. They ended up simmering for over an hour. The fact that we drank 2 bottles of wine during that time had nothing to do with it, I’m sure. Here’s the recipe:

1 lb. ground beef
3/4 c. plain dry bread crumbs
1/2 c. grated Parmesan cheese
1/2 c. water
1/4 c. coarsely chopped fresh parsley (I left this out)
1 egg
1 1/2 t. garlic powder
1 t. salt
1 t. black pepper

Preheat the oven to 350-degrees. In a large bowl, combine all the ingredients; mix well. Form the mixture into 12 meatballs and place on a rimmed baking sheet that has been coated with nonstick cooking spray. Bake for 25 to 30 minutes, or until no pink remains.


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