This is the meatball recipe I've been using for many years. Add them to a jarred spaghetti sauce, or your favorite home-cooked spaghetti sauce.
1 lb. lean ground beef
1/4 cup Italian-Style bread crumbs
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small onion, finely diced
1 egg, lightly beaten
Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil, then spray with a non-stick cooking spray. Set baking sheet aside.
In a medium-sized bowl, combine all ingredients; mix well.
Shape meat mixture into 1-1/4 to 1-1/2-inch size meatballs.
Place meatballs on foil lined baking sheet.
Bake in oven for about 18 minutes, then remove immediately from baking sheet.
Makes: 15-16 meatballs.
Note: Today I doubled the meatball recipe. I also sautéed 1-cup of diced green bell peppers in about 1-1/2 tablespoons of buttered flavored all-vegetable shortening in a large pot for about 5 minutes. I then added in 2 (24 oz.) jars of a tomato basil pasta sauce, 1 (24 oz.) jar of a traditional pasta sauce, 2 (6.5 oz.) cans sliced mushrooms (drained well), and half of one (2.25 oz.) can of sliced black olives. I covered the pot, and simmered on very low heat while I cooked the spaghetti noodles, and being sure to stir the meatballs and pasta sauce occasionally.