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    Lou Pember Meatballs


    Source of Recipe


    Buddy Cookbook

    List of Ingredients




    1 1/2 lb Ground beef
    1 lb Loose italian sausage meat
    1 lg Egg
    1/2 c Dry bread crumbs
    1/4 c Parmesan cheese; grated
    1/4 c Italian parsley; fresh,-minced; --or--2 tb Dried parsley
    1/3 c Milk
    2 tb Onion; minced fine
    2 lg Garlic cloves; minced fine
    1/2 ts Basil
    1/2 ts Oregano
    1 ts Caraway seeds
    1/4 ts Nutmeg; ground
    1/2 ts Salt & pepper (to taste)
    1/2 ts Red pepper flakes; or more,-(optional)
    28 oz (or more) good tomato sauce-of your; choice

    Recipe



    Mix all ingredients until well blended (a kitchen aid with a dough hook
    works well).

    Shape into golf ball sized meatballs and place on a roasting pan. Brown in
    a preheated 375?n for 20-25 minutes.

    Transfer meatballs into a quart of good quality hot tomato sauce in a large
    pan and simmer for another 1/2 hour until done. The longer they simmer in
    the sauce, the better they will taste.

    Makes approximately 24-36 golf ball sized meatballs.

 

 

 


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