ELLEN'S SUPERB ITALIAN MEATBALLS

Ellen Bales

By
@Starwriter

These meatballs started out to accompany sauerkraut but the flavor just wasn't there, so I improvised with the leftover meat mixture and this is what I came up with. I do believe they are the best-tasting meatballs I have ever eaten!


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb
ground chuck
1/2 lb
ground pork
1/2 c
finely chopped onion
3/4 c
fine dry bread crumbs
1 Tbsp
fresh parsley
1 tsp
salt
1/8 tsp
pepper
1/4 to 1/2 tsp
caraway seeds
1/4 tsp
dried oregano
1/4 tsp
dried basil
2 clove
garlic, minced
1/2 tsp
worcestershire sauce
1 large
egg, beaten
1/2 c
milk
2 to 3 Tbsp
canola oil
1 can(s)
(24 oz.) hunt's traditional pasta sauce (or other sauce of your choice)

Directions Step-By-Step

1
Combine the first 14 ingredients in a large bowl; shape into meatballs, about 2 to 2-1/2 inches across. Brown meatballs in a large skillet in hot oil. Turn often to brown evenly. Remove from pan and drain on paper towels.
2
In a large saucepan, combine pasta sauce and meatballs. Heat on high for five minutes; lower heat, cover, and simmer until meatballs are cooked through and sauce is bubbling.
3
Serve over cooked pasta of your choice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian