Lou Pember Meatballs
Source of Recipe
billk54
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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