Meatballs

This is mostly a re-post about my meatballs.  And, here’s my newest favorite spaghetti sauce recipe.  Since my meatballs are mostly frozen ahead of time, I start out by browning spicy Italian sausage.  Then I either make the sauce or pour in the jars of sauce that I’ve already canned.  If making fresh sauce, I let it simmer most of a day.  If using canned sauce, I’ll add a jar of tomatoes since I put the sauce up in concentrated form.  Once the sauce is reay, I put in the frozen meatballs and simmer very slowly for an hour or more.

And here’s a post about how I freeze the meatballs.

I don’t measure anything for meatballs but next time I make them, I’ll try to pay more attention to measurements.  The proportions of everything can be adjusted to suit your own tastes.  Basically, here’s what I do:

Start with bread crumbs.  I make my own using whatever bread we have.  Sourdough makes great breadcrumbs and around here, we can get it as day old bread at Wal-Mart.  Any dense bread will do.  Put it through the food processor to make crumbs.  Pour milk over it and stir while the crumbs absorb the milk.  You want the crumbs to be . . not pasty thick and no runny . . kinda in between.  Got that? 🙂

Add the bread crumb mixture to:

5 – 6 pounds ground beef (can substitute ground pork or turkey for some of the ground beef)
1 onion grated
chopped garlic – I use the chopped garlic you buy in a big plastic container and I use probably 4 tablespoons
Salt – maybe 2 tsp.
Black pepper – maybe 1 tsp.
2 or 3 eggs
1/2 c. grated parmesan cheese
ground dried oregano — maybe 1/4 cup
basil – if using fresh, maybe 1/4 c. chopped.  If using dried, maybe 2 tablespoons
Fennel seeds – maybe 1 or 2 tablespoons

Shape into balls and fry.

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Comments

  1. 4

    says

    Yummy! I am going to try this real soon. For that much meat, would I use a loaf of dense bread? I know this is stupid, because you gave us general directions. But kind of guessing, would it be a whole loaf of say a sourdough bread?

  2. 5

    says

    That sounds good. I must give that a try. Perhaps one day… If I ever get to live in my house again. This keeping everything perfect just in case someone wants to look at it is getting trying.

    In fact. When we do live in our house again I will be calling on you for help with this bread making. I am hoping we can get a stove with a proofing oven. Sounds good……..

  3. 6

    Valerie says

    The meatballs and the spaghetti sauce sound wonderful! Judy do you add anything to the sauce when you are canning it(like vinegar) or is it pressure canned for a certain length of time and pressure?
    Thanks for sharing!

  4. 10

    Barb in MI says

    Judy, approx how many slices of bread to do you use to make the bread crumbs for this much ground beef? Your recipe sounds delish!

    Thanks, Barb