Yield: 4 lbs
Measure | Ingredient |
---|---|
3 pounds | Groundbeef |
1 pounds | Pork sausage, breakfast |
4 \N | Eggs; large |
1 cup | Onion; chopped |
1 cup | Bread crumbs |
½ cup | Milk |
2 teaspoons | Salt |
1 teaspoon | Basil |
1 teaspoon | Oregano |
4 teaspoons | Italian seasoning |
1 teaspoon | Pepper |
4 teaspoons | Worcestershire |
Mix all ingredients and shape into meatballs, about 1" in dia. On a cutting board, make a square about 1" thick. Using a knife cut 1" squares in the meat. Make 1 meatball from each square. All meatballs will be the same size.
TO COOK IN THE SAUCE: Mix all ingredients for sugo. Heat to a boil then reduce to a simmer. Add meatballs and simmer for 2 to 3 hours.
Remove fat from top of sauce. Use some of this fat in the water for the pasta.
TO COOK IN A SKILLET: Heat 1 tb oil and cook over medium heat until brown. This will take about 20 minutes per run. Remove, drain, add to sugo and cook covered for 2 hours.
TO COOK IN OVEN: Place meatballs in a lightly greased pan and bake uncovered at 325ø for about 20 minutes or until they start to brown.
Remove from pan and drain, add to sugo and cook covered for 2 hours.
TO COOK IN WATER: Place meatballs in boiling water, cook for 15 minutes.