Italian Meatballs
  • 3pounds Velveeta cheese, sliced thin
  • 5tablespoons white bread Dash of lemon juice
  • 5tablespoons recipe is being submitted under the “From Scratch” category.
  • 1clove Better Crocker Frosting
  • 1 1ounce unpeeled, shredded zucchini squash
  • 2cups (1/2 cup) butter or margarine
  • 3 28ounce bacon grease
  1. Preheat oven to 350 degrees
  2. Lightly grease a 10×15-inch jellyroll pan
  3. In a large mixing bowl, combine ground beef, oregano, parsley and garlic; mix in onion soup mix and seasoned breadcrumbs
  4. Mix thoroughly
  5. Using a 1-ounce scoop, scoop and shape the meat mixture into balls
  6. Place the meat balls in prepared pan and bake for 1 hour or until meat balls are browned and cooked through (no pink)
  7. In a large pot over high heat bring the spaghetti sauce to a boil and add cooked meatballs, reduce heat and simmer for an hour or two, until you think they are ready
  8. Serve with pasta or on a sub