Pizza Meatballs

You can make more than two meat­balls. Promise!

  • Ingre­di­ents:
  • 2 lb. ground beef
  • 2 cups sea­soned bread crumbs
  • 1 cup milk
  • 14 cup minced onion
  • 2 tsp. gar­lic salt
  • 14 tsp. pep­per
  • 8 oz. moz­zarel­la cheese
  • 13 cup flour
  • 14 cup oil
  • 2 jars (28 oz.) piz­za sauce

In a bowl, com­bine first 6 ingre­di­ents just until well mixed.  Shape into 48 meat­balls. 

Cut moz­zarel­la into 48 12 inch squares.  Push a piece of cheese into each meat­ball and cov­er com­plete­ly with meat. 

Roll light­ly in flour.  In a large skil­let, heat oil and cook meat­balls until brown.  Drain. 

Add piz­za sauce and heat to a boil.  Reduce heat, cov­er and sim­mer for 25–30 min­utes or until meat­balls are no longer pink. 

Serve over rice or pas­ta.