Dad's Meat Balls and Sauce

Meat Balls

(recipe makes 60 - 80)

2# Ground Meat (1 lb Beef / 1 lb Pork)

5 – 7 Slices Dry Vienna Bread - Grated (2 C Bread Crumbs)

5 Eggs

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

1. Mix all ingredients.
2. Shape into balls. (Use a small ice cream scoop if available.)
3. Fry in 1 T shortening in a cast iron skillet. OR Fry for 3 minutes in a deep fryer.

Sauce

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)

1. Combine ingredients in a LARGE stew pot type pot, bring to a boil.
2. Add meat balls
3. 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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Picture Version

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.