As promised last week, today I’m sharing a recipe that has been handed down from my father-in-law’s mother. This recipe was created out of necessity during the depression when she needed to make dinner and had to use what little items she had!
This isn’t a difficult recipe, but it isn’t exactly for beginner cooks, either. It took me a few tries to get the consistency right; however, even with the wrong consistency it still tastes good. I thought I had pictures of this, but alas, I don’t (or couldn’t find them), but next time I make this, I post some pictures. Anyway, here it goes:
Recipe: Egg Balls
- 4 eggs
- 1 cup seasoned bread crumbs
- 1 cup grated Parmesan cheese
- garlic powder, salt and pepper to taste
- 1 onion, sliced
- 1 28 oz can Italian Plum Tomatoes (put in blender for a few seconds)
- 1 can peas, drained
- 1 cup water
- olive oil
To Make egg balls:
- Beat eggs with whisk.
- Add cheese, bread crumbs and seasonings and stir well.
- Put in refrigerator for at least 30 minutes or until the sauce is done. (The mixture will – should – thicken in refrigerator.
- Thinly line bottom of frying pan with oil.
- Saute onion until golden.
- Add tomatoes, stir and simmer for 1/2 hour.
- Add 1 cup water and peas.
- Simmer 15 minutes more.
- Using your hands, take a small amount of the egg mixture and form into a ball (similar in size as a regular meatball) and drop each into the sauce.
- Simmer in sauce for about 10 minutes.
- Turn and simmer for about 10 minutes more.
To make sauce:
- You want the egg balls to be lightly golden.
- If the egg mixture doesn’t thicken (or thicken enough to keep the formed balls together) add extra bread crumbs or cheese.
- Don’t give up if the dish doesn’t turn out right the first couple of times!
- Serve with salad and nice crusty bread to round out the meal.
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