Okay y'all, here is the recipe for the meatballs I came up with. It makes about 96 meatballs, so plan to freeze some.
* Exported from MasterCook *
Bill's Meatballs
Recipe By :Bill Cotton
Serving Size : 0 Preparation Time :0:00
Categories : A List Meats-Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef, 93% lean
2 pounds ground pork
2 pounds ground veal
4 fresh bay leaves -- minced
1 1/2 tablespoons garlic seasoning
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 tablespoon ground white pepper
1 tablespoon kosher salt
1 large onion -- finely chopped
1 cup dried bread crumbs
3 large eggs -- lightly beaten
4 cups beef broth -- hot
Preheat oven to 450°F.
Add all ingredients except beef broth to a large bowl and mix thoroughly.
Using a two tablespoon scoop, scoop up mixture and roll into balls.
Using an 11 3/4- X 15 3/4-inch baking dish or whatever you have, add the meatballs to the dish leaving a space between each.
Pour in enough beef broth to equal about 1/4 to 1/2 inch in the bottom of the dish. Bake for about 25-30 minutes or until desired doneness.
Remove meatballs from the oven and put on a parchment lined tray, leaving a space between each, and freeze for about 30 minutes if desired. After freezing, vacuum pack the meatballs into a family size bag and store in the freezer.
If you are planning to use that day, chill in the refrigerator until about 20-30 minutes before adding to Marinara/Spaghetti sauce and heating through.
Serve in Meatball subs or over pasta.
Yield:
"96 each"
- - - - - - - - - - - - - - - - - - -
Here is the Marinara/Spaghetti sauce I previously posted the recipe for and the meatballs.
And here is a self portrait of my sisters, Carol (in the front) and Marilee, along with yours truly.
* Exported from MasterCook *
Bill's Meatballs
Recipe By :Bill Cotton
Serving Size : 0 Preparation Time :0:00
Categories : A List Meats-Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef, 93% lean
2 pounds ground pork
2 pounds ground veal
4 fresh bay leaves -- minced
1 1/2 tablespoons garlic seasoning
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 tablespoon ground white pepper
1 tablespoon kosher salt
1 large onion -- finely chopped
1 cup dried bread crumbs
3 large eggs -- lightly beaten
4 cups beef broth -- hot
Preheat oven to 450°F.
Add all ingredients except beef broth to a large bowl and mix thoroughly.
Using a two tablespoon scoop, scoop up mixture and roll into balls.
Using an 11 3/4- X 15 3/4-inch baking dish or whatever you have, add the meatballs to the dish leaving a space between each.
Pour in enough beef broth to equal about 1/4 to 1/2 inch in the bottom of the dish. Bake for about 25-30 minutes or until desired doneness.
Remove meatballs from the oven and put on a parchment lined tray, leaving a space between each, and freeze for about 30 minutes if desired. After freezing, vacuum pack the meatballs into a family size bag and store in the freezer.
If you are planning to use that day, chill in the refrigerator until about 20-30 minutes before adding to Marinara/Spaghetti sauce and heating through.
Serve in Meatball subs or over pasta.
Yield:
"96 each"
- - - - - - - - - - - - - - - - - - -
Here is the Marinara/Spaghetti sauce I previously posted the recipe for and the meatballs.
And here is a self portrait of my sisters, Carol (in the front) and Marilee, along with yours truly.
Don't wait too long to tell someone you love them.
Billy
Billy