m. c. de marco: The New Kitchen Cookbook


mostly cooked

This was once the family meatball recipe. It may have been through some game-of-telephone or dumbing down before it came to me. In addition, I removed some ground pork and Romano cheese, and added onion and an extra egg. I made it gluten-free once (when I was out of gluten) by substituting crushed generic rice chex for the bread crumbs.


  • 1 lb ground beef
  • ½ cup bread crumbs
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 tsp dried parsley
  • 2 eggs, beaten
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 tsp nutritional yeast (optional)
  • olive oil


  1. Brown the onion about 8 minutes in olive oil.
  2. Add the garlic for another minute.
  3. Remove onion and garlic from oil and put in a bowl with remaining ingredients. (Leave the pan.)
  4. Mix well.
  5. Roll into meatballs about 1 inch in diameter. raw
  6. Brown on all sides in pan. browning
  7. Finish cooking meatballs either in oil or in sauce.