(recipe makes 60 - 80)
2# Ground Meat (1 lb Beef / 1 lb Pork)
5 – 7 Slices Dry Vienna Bread - Grated (2 C Bread Crumbs)
1 Clove Garlic – minced
3 T Parmesan Cheese (Yep, the stuff in the green can.)
1 tsp Black Pepper
1 T Salt
2 T Parsley
- Mix all ingredients.
- Shape into balls. (Use a small ice cream scoop if available.)
- Fry in 1 T shortening in a cast iron skillet. OR Fry for 3 minutes in a deep fryer.
2 Medium Onions – sliced
1 ½ or 2 qt Tomatoes (6 lb Can of Tomato Sauce)
1 Can Tomato Paste (Leave out if using Tomato Sauce)
- Combine ingredients in a LARGE stew pot type pot, bring to a boil.
- Add meat balls
- Slow cook for 2 hours.
When Mixture is cool, divide into Gallon Sized Zip-Lock type Freezer Bags. Freeze until needed.
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|Mix all Meat Ball ingredients together in a large bowl.|
|Using a small ice cream scoop, divide mixture into "meat blobs.",|
|I always lay mine out on something so I can keep track of how many I am making.|
Plus, this gives you a comparison of the size of the balls before rolled.
The pan is 12" x 12".
|Size comparison of the formed balls to a female hand.|
|When formed into balls, they take up less space|
that the "meat blobs."
|If you feel a need to drain after frying,|
place a baking "cooling" rack over paper towels or a dish cloth.
Drain the meat balls here.
|60 meatballs in the stew pot.|