Mary callahan's italian rigatoni part ii
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Ground chuck |
| 1 | large | Onion; diced finely |
| 8 | ounces | Bread crumbs |
| 3 | Garlic cloves; chopped finely | |
| 6 | Eggs | |
| 1 | tablespoon | Garlic powder |
| 2 | tablespoons | Onion powder |
| 3 | tablespoons | Parsley; heaping |
| ½ | cup | Romano cheese |
| 1 | tablespoon | Salt |
| 2 | teaspoons | Pepper |
| Vegetable oil | ||
Directions
Combine first four ingredients in a large bowl. Add remaining ingredients, except oil and mix well. Add 1" of oil to a large skillet and heat on medium high.
Shape meatballs and fry in the oil until browned. Remove from skillet and place on paper towels to drain excess oil.
Per serving: 292 Calories (kcal); 19g Total Fat; (60% calories from fat); 18g Protein; 10g Carbohydrate; 119mg Cholesterol; 524mg Sodium Food Exchanges: ½ Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.