Mike's meatballs - italian
4 lbs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Groundbeef |
| 1 | pounds | Pork sausage, breakfast |
| 4 | 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 |
Directions
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.