MELT IN YOUR MOUTH ITALIAN MEATBALLS
This is one of those "I can't make just a little bit" recipes. I make extra meatballs & freeze them for meatball subs or meatballs & bowties, the list is endless. However, this recipe can certainly be halved if you don't care to make so many.
Provided by Lynn Socko
Categories Beef
Time 1h
Number Of Ingredients 10
Steps:
- 1. In a large bowl, crumble ground beef & italian sausage.
- 2. In small bowl mix together, garlic pwd., onion pwd., pepper, tomato & basil, italian seasoning.
- 3. In another small bowl mix together ketchup, worcestershire sauce, olive oil, & eggs.
- 4. Add dry ingredients including crackers to meat, mix slightly, add wet ingredients, mix by hand until well incorporated.
- 5. Roll up meatballs & place on baker's rack. I used a teaspoon as a guide for these. Bake (small) meatballs on 325* for 30 minutes.
- 6. I then place meatballs in my Meatless Spagetti Sauce & simmer for 30 minutes.
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