Meat Balls - Brads Recipe

Brads recipe for home made meatballs
Meat Balls - Brads Recipe
Meat Balls - Brads Recipe

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3 GROUND SIRLON, 1/3 GROUND PORK, and 1/3 GROUND VEAL

  • 3 LBS TOTAL OF MEAT

  • 1 LARGE ONION CUT UP FINE

  • 1 LARGE BELL PEPPER CUT UP FINE

  • 1 SINGLE STALK OF CELERY

  • 3 STALKS OF GREEN ONIONS CUT UP FINE

  • 3 CLOVES OF FRESH GARLIC

  • ¾ TO 1 CUP PROGRESSO ITALIAN BREAD CRUMBS

  • 1/3 CUP PECORINO ROMANO CHEESE (THIS IS TO TASTE SO MORE OR LESS IS GOOD)

  • 1/3 CUP OF REGGIANO PARMIGIANO CHEESE (THIS IS TO TASTE SO MORE OR LESS IS GOOD)

  • 1 WHOLE EGG

  • ½ CUP OR MORE IF NEEDED OF PET MILK (CANNED EVAPORATED MILK) (PUT THIS IN LAST YOU MAY NOT NEED ALL OF IT,

  • 3/4 TABLESPOON OF DRIED OREGANI, (IF FRESH, THE DOUBLE)

  • 3/4 TABLESPOON OF BASIL, (IF FRESH, THE DOUBLE)

  • 1 TABLESPOON OF TONYS

  • SALT PEPPER TO TASTE

Directions

1. IN A SKILLET SAUTE ONIONS, BELL PEPPER AND CELERY IN OLIVE OIL AND COOK UNTIL GOOD AND BROWNED (BLACKENED AT LITTLE WILL NOT HURT) 2. ADD THE OREGANO, BASIL, TONYS, A LITTLE PEPPER AND GARLIC TOWARDS THE END AND COOK A FEW MINUTES UNTIL THE AROMAS ARE PRONOUNCED 3. REMOVE VEGETABLE MIXTURE FROM STOVE AND PLACE IN FRIG TO COOL 4. IN A LARGE BOWL ADD THE MEAT, A LITTLE MORE SALT, PEPPER TO TASTE AND ALL REMAINING INGREDIENTS EXCEPT THE PET MILK AND MIX 5. ADD THE COOLED VEGETABLE MIXTURE 6. ADD PET MIlK AS NEEDED TO WET THE MIXTURE, IT WILL TIGHTEN UP IN THE SAUCE 7. FORM MEATBALLS NOT TO BIG, 1 ½ INCH DIAMETER NO MORE THAN 2. I LIKE THAN SMALLER RATHER THAN BIGGER. 8. POUR SAUCE OVER MEATBALLS IN A BAKING DISH OR OTHER OVEN APPROVED POT AND COOK AT ABOUT 325 DEGREES IN OVEN ABOUT 1 HOUR TO 1 HOUR 30 MINUTES UNTIL MEAT IS DONE. I LIKE COOKING THE MEATBALLS IN THE SAUCE. SOME PEOPLE LIKE BROWNING THEN, THEN COOKING THEM INTO THE SAUCE. IF YOU COOK THEM IN THE SAUCE, THEN YOU WILL HAVE TO COOL THE SAUCE A LITTLE AND SKIM THE FAT FROM THE TOP. PORK FAT RULES!!!! BIG POINT: MIX THE MEATBALLS ABSOLUTELY A LITTLE AS POSSIBLE, JUST ENOUGH TO INCORPORATE THE INGREDIENTS. THE MORE YOU MIX THE TOUGHER THE END PRODUCT. I KNOW YOU HAVE TO MIX SOME, HOWEVER, DO NOT OVER MIX.

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