Homemade meatballs in 15 minutes….dinner in less than an hour
1 medium package meatloaf mix (ground beef, veal and sausage)
….don’t like veal? Equal parts of ground beef and Italian sausage. (About 1 lb. each)…1 egg…1/2 cup seasoned breadcrumbs (may need more….careful when adding- can make your meatballs taste like bread too much…Finely chopped onions dried or fresh Parsley and Italian seasoning to taste -about 1 TBSP or, 1 pkg. dried meatloaf seasoning mix). Mix well with hands until all ingredients are blended . If too wet, carefully add more breadcrumbs. If too dry, add a little milk.
Roll chunks of meat mixture into balls between both hands. I use a medium sized scoop. Slowly drop into spaghetti sauce (yes, cook them in the sauce). About 2 lbs. of meat mixture should give you 35-40 meatballs (depends on size you make them).
Stir simmering sauce every so often. Make sure they do not stick on the bottom. In 30 to 45 min. Meatballs will be cooked. Let them cool in the sauce on the stove. Can be refrigerated over night or frozen with sauce. Semi-homemade quick spaghetti sauce recipe below.
QUICK HOMEMADE SPAGHETTI SAUCE
I spray my stock pot with Pam to avoid sticking and burning
3 cans Hunts Traditional Pasta Sauce
1 medium can tomato puree
1 small can or jar pizza sauce
1 pkg dried spaghetti sauce seasoning (optional)
1 small can tomato paste
Mix all ingredients in large pan, simmer on low.
Drop raw meatballs in sauce, stirring occasionally so as to not
stick or burn on bottom of pan. Meatballs should be cooked in
about 45 minutes ready to serve. Want to freeze them? Allow
to cool on stove, package in freezer containers. They’re even better the next day.
Barbara Robbin Wymer shared her crock pot spaghetti sauce recipe…
CROCK POT SPAGHETTI SAUCE
1 lb ground beef
1 small chopped onion (optional)
2 – 1 lb cans chopped tomatoes
1 – 8 oz can tomato sauce
1- 12 oz. can tomato paste
1 cup beef broth ( bullion will work, I prefer beef soup starter)
2 tbsp. parsley (chopped fresh or dried)
1 tbsp.brown sugar
1 Tbsp dried oregano ( I dry mine from the garden..perennial)
1 tsp dried basil (or finely chopped fresh)
1 tsp garlic salt or chopped garlic
1/4 tsp ground pepper
Optional- dry red wine…..(not a lot)
Brown meat and chopped onion and drain well. Add all ingredients to crockpot. Cook on low 6-8 hours. If you’re going to cook your meatballs in this, I would wait til last hour or even more- depends on size of your meatballs.
Can be frozen!