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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Nothing fancy - just dang good eating using common ingredients that you already have. Ingredients:
2 lbs lean ground chuck |
1 lb ground sausage (i use bob evans or jimmy dean brands) |
4 large eggs, beaten |
1 tablespoon dried basil |
3/4 teaspoon ground red pepper |
1 tablespoon italian seasoning |
3/4 teaspoon onion powder |
1/2 teaspoon dried thyme |
3/4 teaspoon ground allspice |
1/2 teaspoon curry powder (make sure it's fairly fresh!) |
1 1/2 tablespoons worcestershire sauce |
1 1/2 teaspoons sea salt or 1 1/2 teaspoons table salt |
2 1/2 cups breadcrumbs (i make my own) |
1 cup olive oil |
60 ounces spaghetti sauce, canned (i use hunt's brand) |
15 ounces chicken broth |
Directions:
1. Beat the worcestershire sauce into the eggs.
2. In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
3. Make up the meatballs, about 1 1/2 in diameter each. Set them aside on cookie sheets covered with wax paper.
4. Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
5. Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain.
6. In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes.
7. Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use.
8. You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine.
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