Roberta Rivard'S Meatballs – a delicious recipe with ground beef, egg, handful breadcrumbs, onions, garlic, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large bowl, mix raw meat, egg, bread crumbs, spices and parmesan cheese with your hands. Pinch off enough meat to make a meatball that is roughly one inch in diameter. Roll into ball shape, repeat until all meat is in delicious ball form.
2
The Roberta Method: In a large pot, empty jars of sauce. Place raw meatballs into the sauce and simmer over low heat for at least 4 hours or until suppertime. (If you're preparing this ahead of time, which Roberta almost always did, set up the sauce and meatballs in the morning and simmer all day). Serve over the pasta of your choice!
3
The Diane Method: My mother was never comfortable putting the meatballs in the sauce when they were still raw. She always baked them for 10 minutes in a 375F oven, then put them into the sauce and simmered for about an hour (or until dinnertime). Stir occasionally, serve over the pasta of your choice!
511
kcal
Calories
28
g
Fat
32
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound ground beef, defrosted, 1 egg, 1 handful breadcrumbs, 2-3 dashes dried diced onions, and more.
Yes, Roberta Rivard'S Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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