Mikes Meatballs - Italian Recipe
Yield: 4 lbsRecipe by luhu.jp
Ingredients:
3 lbs: Groundbeef,
2 tsp: Salt,
1 lbs: Pork sausage, breakfast
1 tsp: Basil,
4: Eggs, large
1 tsp: Oregano,
1 cup: Onion, chopped
4 tsp: Italian seasoning,
1 cup: Bread crumbs,
1 tsp: Pepper,
1/2 cup: Milk,
4 tsp: Worcestershire,
Directions:
Mix all ingredients and shape into meatballs, about 1" in dia. On a
cutting board, make a square about 1" thick. Using a knife cut 1"
squares in the meat. Make 1 meatball from each square. All meatballs
will be the same size.
TO COOK IN THE SAUCE: Mix all ingredients for sugo. Heat to a boil
then reduce to a simmer. Add meatballs and simmer for 2 to 3 hours.
Remove fat from top of sauce. Use some of this fat in the water for
the pasta.
TO COOK IN A SKILLET: Heat 1 tb oil and cook over medium heat until
brown. This will take about 20 minutes per run. Remove, drain, add to
sugo and cook covered for 2 hours.
TO COOK IN OVEN: Place meatballs in a lightly greased pan and bake
uncovered at 325
for about 20 minutes or until they start to brown.
Remove from pan and drain, add to sugo and cook covered for 2 hours.
TO COOK IN WATER: Place meatballs in boiling water, cook for 15
minutes.
Source from luhu.jp
cutting board, make a square about 1" thick. Using a knife cut 1"
squares in the meat. Make 1 meatball from each square. All meatballs
will be the same size.
TO COOK IN THE SAUCE: Mix all ingredients for sugo. Heat to a boil
then reduce to a simmer. Add meatballs and simmer for 2 to 3 hours.
Remove fat from top of sauce. Use some of this fat in the water for
the pasta.
TO COOK IN A SKILLET: Heat 1 tb oil and cook over medium heat until
brown. This will take about 20 minutes per run. Remove, drain, add to
sugo and cook covered for 2 hours.
TO COOK IN OVEN: Place meatballs in a lightly greased pan and bake
uncovered at 325
for about 20 minutes or until they start to brown.
Remove from pan and drain, add to sugo and cook covered for 2 hours.
TO COOK IN WATER: Place meatballs in boiling water, cook for 15
minutes.
Source from luhu.jp