Mama Lucia Meatball Dinner Recipes

Steps:

• Mix all ingredients gently in a large bowl until well combined.
• Roll meatballs 1 1/2- 1 3/4" in diameter.
• Heat about 1/4" of oil over medium heat in a large frying pan.
• Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
• Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
• Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

Steps:

• Heat the meatballs on the stove top with red pepper flakes and oregano. Heat the pita breads in the oven on low heat until warm. Once heated, place 2-3 meatballs in each pita bread. Top with feta, mozzarella and parmesan cheeses. As cheese begin to melt, top off with lettuce, onion and black olives. Serve "taco style" for a snack or main meal.

Steps:

• Mix together the egg and 1/2 cup milk, pour over the torn up bread in bowl. Then add the hamburger, onions, dried mustard, celery salt, nutmeg, salt and pepper; mix till well combined. Shape into golf ball size meatballs. Dust meatballs lightly in flour. Brown meatballs in about 2 tablespoons Crisco till nicely browned (about10-15 minutes); set aside. In same pan add the 3/4 cup milk with the cream of mushroom soup, cook till smooth and bubbling, stirring constantly. Then add in frozen veggies such as peas and carrots, or whatever you like. Then either add meatballs back into sauce or serve separately for people who don't want sauce. Serve with either boiled potatoes or rice. (may double the sauce recipe if desired).