Meatball Mix

Originally in the 1994 cookbook

Ingredients

4 pounds lean ground beef
4 eggs, slightly beaten
2 cups dry breadcrumbs
1/2 cup onion, finely chopped
1 tbsp salt
2 tbsp cornstarch
1/4 tsp pepper
2 tsp Worcestershire sauce

Directions

1. Heat oven to 400 degrees F.
2. Combine all ingredients in a large bowl. Blend well.
3. Shape mixture into 1-inch balls.
4. Place meatballs on ungreased baking sheets and bake 10-15 minutes, until browned.
5. Remove immediately and drain on paper towels.
6. When cooled, put about 30 meatballs each into five 1 quart freezer container, leaving 1/4 head space.
7. Seal, label, and freeze; use within 3 months.

Quick Meatballs

Originally in the 1991 cookbook

Ingredients

1 lb lean ground beef
1/2 tsp salt
1 cup dry bread crumbs
1/2 tsp worcestershire sauce
1/2 cup milk

Directions

1. Combine all ingredients. Shape mixture by level tablespoons into 1 inch meatballs.
2. Arrange in single layer in large unheated skillet.
3. Set over medium heat and brown, loosening and turning with spatula as necessary.

Porcupine Meatballs

Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 lbs. hamburger
1 cup rice, uncooked
1 cup water
2/3 cup onion, chopped
2 tsp salt
1 tsp celery salt
1/4 tsp garlic powder
- pepper to taste

Directions

1. Heat oven to 350 degrees F.
2. Mix and shape into small balls.
3. Place in 9x13 inch baking pan.

Mix the following

30 ounces tomato sauce
2 cups water
4 tsp Worcestershire sauce

1. Pour on meatballs, cover with foil, and bake for 45 minutes.
2. Remove foil and bake for another 15 minutes uncovered.

Swedish Meatballs

Originally in the 1991 cookbook

Ingredients

1 pound ground beef
1/2 pound ground pork
1/2 cup minced onion
3/4 cup fine bread crumbs
1 tbsp minced parsley
1 1/2 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
1 egg
1/2 cup milk
1/4 cup hot vegetable oil

Directions

1. Mix everything thoroughly.
2. Shape into 1 inch meatballs.
3. Brown hot oil.
4. Remove meatballs and make gravy.
5. Cook 15-20 minutes.