Monday, August 23, 2010

Italian Meatballs

The meatballs I sent out with you ladies for freezer meal were slightly different than this recipe, simply because I used all ground beef. I recommend using the sausage with it, though. It adds a lot of flavor. These were taken to a church ladies gathering and were the favorite among all the other meatballs there (and there were quite a few!).

Abby's Italian Meatballs
2# ground beef
1# Italian sausage
3 eggs
1 roll of crackers (saltines, ritz, whatever), crushed
salt and pepper
1 onion, chopped
1 sweet pepper, chopped
4 fresh basil leaves, chopped
AND if you want more heat, chop up a hot pepper and throw in there; we like Hungarian Hot Wax

Mix all your ingredients together, but do not overmix. It makes for tougher meatballs. Just make sure everything is well dispersed. Form into large meatballs. I have a scoop from a certain home kitchen stuff sales company, "Spoiled Cooks" if you get what I'm sayin' ;), that I like to use-about 1/4 c size. Put in your crockpot with a little water and cook on low 8-10 hours. Check from time to time to drain off any oil as it cooks off, and try to rotate the balls if they are stacked, being careful not to break them up.

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