Page 99 - 2019TOHCookbook

MELZACK | BRIGHTON, MA | SERVES 6-8
This was a recipe handed down from my mother, which I remember loving as a little girl. The raw rice ingredient is an especially unique touch as it cooks well inside the meatballs to add extra flavor and texture.
INGREDIENTS
1 1⁄2 lb. ground beef
1 egg
1⁄2 - 3⁄4 cup Italian style bread crumbs
1⁄2 cup uncooked white rice
1 tsp. salt
1⁄4 tsp. black pepper
1 tsp. Italian seasoning (1⁄2 tsp. for meatballs)
4 cups V-8 Juice
2-3 tbsp. olive oil (or other preferred cooking oil)
INSTRUCTIONS
1. Preheat oven to 350˚ F. Put aside 8 x 9 or 9 x 13 size casserole dish depending on how many meatballs being made.
2. Mix 1⁄2 teaspoon Italian seasoning into V8 juice & set aside.
3. Mix all other ingredients well into the ground beef, then shape into jumbo-size meatballs. Mom makes at least 8-9 depending on how much beef used.
4. Heat oil in large frying pan, add meatballs, then brown jumbo meatballs carefully on all sides. Drain browned meatballs well.
5. Place browned meatballs in casserole dish. Cover meatballs with seasoned V8 juice. Then cover
& seal dish with aluminum foil to bake in preheated oven for 1 hour. Mom loves to serve her jumbo meatballs drizzled in the V-8 mixture along with her favorite baked noodle cheese dish.
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MOM’S MEATBALLS