Italian Meatballs

Italian yields10 meatballs

• 1 pound ground beef
• 2 eggs, beaten
• ¼ cup milk
• ½ cup dry breadcrumbs
• 1 tablespoon fresh parsley
• 1 teaspoon garlic powder
• ½ teaspoon pepper
• ½ teaspoon salt
• ½ cup grated cheese
• Italian tomato sauce

1. Mix all ingredients in a large bowl by hand.
2. Use your bare hands for best results.
3. Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
4. Drop raw meatballs into large (I use a stock pot) pot of sauce.
5. Simmer for about 3 hours.