Post by buzzard on Aug 21, 2005 15:32:36 GMT -6
I don't really use a recipe for this, but it's another one my son has me writing down for him, so here goes:
2 lbs. Ground beef
1 lb. Hot Italian Sausage (take casing off) You can use the mild or medium also, but then it's not as spicy
1 handful, more or less, dried Italian spices
2 tsp, more or less, dried minced garlic
1 tsp chili powder
1 C. Stove Top stuffing mix (for chicken)
2 eggs
1/4 C finely minced onions
Olive oil for frying
thoroughly mix, by hand, ground beef and sausage. Add all dried spices and minced onions. Make mound of mixture, with well in middle, add stuffing mix and the 2 eggs. Mix thoroughly! You can add more stuffing mix if it seems too wet, or another egg if it seems too dry.
After thoroughly mixing, form mixture in to approx. 1 inch. meatballs. Pour a few tablespoons of olive oil in to frying pan. Add meatballs, cook/brown till almost done, should still be a little pink in center. It's okay if they get a bit "crusty" on the outside. Don't try to cook them all at the same time, the pan will be too crowded. You need room to turn them over. Do not cover pan while they are browning. When done cooking all meatballs, remove from pan to plate with paper towels and drain. Empty grease/oil from pan. Now you can either make your own spaghetti sauce, or use a jar of Classico Four Cheese sauce and a jar of Classico Roasted Garlic sauce mixed together. Heat sauce, put meatballs back in and let cook for about 20 minutes on low. The meatballs will finish cooking all the way through. Serve over cooked spaghetti noodles or in a meatball sandwich on a roll.
OR
you can omit the spaghetti sauce, instead substitue your favorite sweet and sour sauce and use these meatballs for appetizers.
OR
you can form the mixture in to a loaf, place it in a pyrex cooking dish, on a wire rack, cook at 350 degrees for appropriate amount of time for a meatloaf. You can pour either spaghetti type sauce or barbeque sauce over the top during the last half hour of cooking.
2 lbs. Ground beef
1 lb. Hot Italian Sausage (take casing off) You can use the mild or medium also, but then it's not as spicy
1 handful, more or less, dried Italian spices
2 tsp, more or less, dried minced garlic
1 tsp chili powder
1 C. Stove Top stuffing mix (for chicken)
2 eggs
1/4 C finely minced onions
Olive oil for frying
thoroughly mix, by hand, ground beef and sausage. Add all dried spices and minced onions. Make mound of mixture, with well in middle, add stuffing mix and the 2 eggs. Mix thoroughly! You can add more stuffing mix if it seems too wet, or another egg if it seems too dry.
After thoroughly mixing, form mixture in to approx. 1 inch. meatballs. Pour a few tablespoons of olive oil in to frying pan. Add meatballs, cook/brown till almost done, should still be a little pink in center. It's okay if they get a bit "crusty" on the outside. Don't try to cook them all at the same time, the pan will be too crowded. You need room to turn them over. Do not cover pan while they are browning. When done cooking all meatballs, remove from pan to plate with paper towels and drain. Empty grease/oil from pan. Now you can either make your own spaghetti sauce, or use a jar of Classico Four Cheese sauce and a jar of Classico Roasted Garlic sauce mixed together. Heat sauce, put meatballs back in and let cook for about 20 minutes on low. The meatballs will finish cooking all the way through. Serve over cooked spaghetti noodles or in a meatball sandwich on a roll.
OR
you can omit the spaghetti sauce, instead substitue your favorite sweet and sour sauce and use these meatballs for appetizers.
OR
you can form the mixture in to a loaf, place it in a pyrex cooking dish, on a wire rack, cook at 350 degrees for appropriate amount of time for a meatloaf. You can pour either spaghetti type sauce or barbeque sauce over the top during the last half hour of cooking.
