Meatballs My Dads
6 photos of Meatballs My Dads
By
Carol Junkins
@CarolAJ
1
My Dad made wonderful tasting meatballs, now I am not claiming that this is the exact recipe, but this is how he told me he made them. Problem is they never quite tasted as good as his. But everyone that has these seems to love them this way. I'm happy with that.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
3 lbs of hamburg
Prep:
25 Min
Cook:
2 Hr
Method:
Stove Top
Ingredients
-
3 lbof ground hamburg
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1/2-1 lbof ground pork, or buy italian sausage links and take meat out of casings
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2eggs
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1/2 cmilk
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·tablespoon of jarred garlic and juice, or use fresh your choice
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1 largegreen pepper
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1 largeonion
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·bread crumbs, seasoned or plain
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·parmesan cheese
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ITALIAN SPICES , QUANTITY IS HARD AS I ADD TO TASTE: GARLIC POWDER, OREGANO, PARSLEY, PEPPER TO TASTE.
How to Make Meatballs My Dads
- Well I have never written down the recipe for this so I will do the best I can.
Start with cutting up half a pepper and half of a white onion and one egg and a little milk in your blender, blend til all is liquid. - Pour the egg and pepper mixture into a bowl and add the seasoned bread crumbs. Let sit ` now the mixture should be thickened but not to thick, this is how your meatballs will come out, if to runny the meatballs will fall apart, if to thick the meatballs will be dry so get it just right by adding more milk or an egg or if to wet more breadcrumbs.
- Add your Italian seasoning to this mixture, I have shown what I add, but the amounts will be to your taste, add your hamburg. Put about a 1/2 cup of Parmesan cheese in the meatball mixture and put some in a bowl to roll your meatballs in when you brown them, makes them crispy on the outside.
- In a large skillet (I use my cast iron one) saute' some peppers and onions in olive oil, and a little chopped garlic ( I use the jar in liquid) remove when soft but not to browned.
Now add more olive oil and start adding your rolled up meatballs that have been dipped in the grated Parmesan and quickly brown them. - Now you can put them right in your sauce. Let all simmer for an hour at least or more. I also sprinkle some Parmesan in the sauce, a little sugar (to keep the acid down)
