ellen's superb italian meatballs
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!
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 pound ground chuck
- 1/2 pound ground pork
- 1/2 cup finely chopped onion
- 3/4 cup fine dry bread crumbs
- 1 tablespoon fresh parsley
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 to 1/2 teaspoon caraway seeds
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cloves garlic, minced
- 1/2 teaspoon worcestershire sauce
- 1 large egg, beaten
- 1/2 cup milk
- 2 to 3 tablespoons canola oil
- 1 can (24 oz.) hunt's traditional pasta sauce (or other sauce of your choice)
How To Make ellen's superb italian meatballs
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Step 1Combine 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. -
Step 2In 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.
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Step 3Serve over cooked pasta of your choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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