Leaves on this Family Tree

Saturday, January 4, 2014

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.

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