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My MeatBalls

From "Life, Laughs and Lasagna" by Doris Roberts
/ Source: TODAY

Servings: 6-8


  • 2 pounds ground sirloin
  • 4 cloves of garlic, minced
  • 1 cup Parmesan cheese
  • 1 handful chopped Italian parsley
  • 2 eggs
  • vegetable oil
  • salt and pepper to taste

Thoroughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter. Heat 1-1 1/2 inches of vegetable oil. When the oil sizzles as a drop of water is added, add meatballs and fry until brown. Transfer to meat sauce.

Note: In the spirit of Marie, if you’re giving this recipe to your daughter-in-law, leave out the peas, mushrooms, and hard boiled eggs. She will be unable to answer your son’s questions about why it doesn’t taste as good as Mom’s.