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Best beef ratios: Hamburgers, 80/20

.Meatloaf, 70/30

Meatballs 90/10 or 100% (which, according to the butcher,

is 93% beef, 7% fat).

Use this same meatball recipe (meat mixture only) for Spaghetti & Meatballs and 1 or 2, 24-oz. jars of Bertolli Tomato & Basil Pasta Sauce (depending on number of people serving). And don’t forget the Parmesan & Romano grated cheese!

Ready for Some Football ??

Are you ready for some football? Here’s an easy & delicious versatile recipe for meatballs that you can use in several ways. For a gathering on game day, put these on your serving table and see how quickly they disappear. The delicious sauce recipe that was given to me by Mrs. Fred Hamilton from Colorado when I was cooking on the plantation in Tallahassee, to serve her guests. If this sauce is too sweet for you, use your own recipe or if your guests like a little heat, add some Jalapeno pepper, see Notes at bottom of recipe…

Bon Appetit!

Game Time Meatballs

(In Mrs. Hamilton’s Sauce)

Meat Mixture:

1 lb. ground beef (organic, but optional)

½ cup bread crumbs

1/3 cup finely minced Vidalia onions

¼ cup whole milk

1 large egg

1 Tbsp. fresh parsley

½ tsp. Worcestershire sauce

1 tsp. salt

1/8 tsp. black pepper

¼ cup vegetable oil

Sauce Mixture:

1, 12-oz.jar jar grape jelly or red currant jelly

112-oz. bottle Heinz chili sauce

1 tsp. Dijon mustard

In a medium size bowl, mix the sauce ingredients well with a whisk and set aside. Using wet hands, mix all of the meat ingredients in a bowl, kneading & mixing well. With your hands, roll into small 1-inch or 1½ inch balls. Heat the oil in large frying pan, placing the meatballs carefully into the hot oil. With tongs, turn meatballs, constantly to brown, being careful so they won’t lose their shape. (they might slightly but that’s ok) Pour off excess oil and add the sauce mixture. Heat, stirring constantly, until jelly is melted and sauce is thickened.

Return meatballs to skillet, stirring to be sure all are covered in sauce. I use a pancake turner to scrape all of the bits of meat from pan so they won’t burn. Cook, uncovered for about 30 minutes. To keep warm, either put in a “warming” (not cooking) type of little crock-pot or in a chafing dish (heat-proof deep dish over a candle). Check occasionally, gently stirring, to be sure meatballs are not crumbling.

Have a small deep bowl filled with pointed type toothpicks next to chafing dish to spear meatballs with. (see photo) This recipe will make about 30, 1½ inch balls.

Notes

1. You can use ground chicken instead of beef.

2. Use an 8-oz. roll of Jimmy Dean Sausage with the 1 lb. of ground beef.

3. If you want to add a little “heat”, add a Jalapeno pepper,

seeded & minced.

Recipe Archives

September, 2018