Ingredients
8 slices day-old white bread, cut into thirds8 teaspoons dried oregano8 teaspoons dried parsley flakes4 teaspoons dried basil4 teaspoons dried marjoram3 teaspoons garlic powder2 teaspoons seasoned saltADDITIONAL INGREDIENTS (for each batch of meatballs):2 eggs1/2 cup milk1/2 cup grated Parmesan cheese1 garlic clove, minced1/8 teaspoon pepper1 pound ground beef2 tablespoons vegetable oil
Preparation
Preheat oven to 200°. Place bread on an ungreased baking sheet. Bake for 20 minutes. Turn; bake until dried, 15-20 minutes loner. Place bread in a blender or food processor; cover and process until crumbly. Add seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (about 2 cups total).
To prepare meatballs: In a bowl, combine eggs, milk, 1 cup seasoned bread crumbs, Parmesan cheese, garlic and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; cook until meat is no longer pink. Drain on paper towels.
