Just made the meatballs, nearly one year after the post. Absolutely delicious. Thanks for the recipe. Much appreciated.
February 18, 2007 · Report post
RAIDERNATION said:
Bradshaw said:
RAIDERNATION said:
Bradshaw said:
It's the only way I cook chili. Nothing like the simmering aroma throughout the house on a football weekend.
I also do that on Sundays in the fall, only with my famous spicy meatballs.
That's the only thing I've made in the crock pot which comes out great.
PM me the meatball recipe please.I'll paste it here in case anyone else is interested. There is no "magic potion," but anyone who has my meatballs always say they are the best they've ever had. The hot Italian sausage is the key. Squeeze it right in with the ground chuck.
Serve on a fresh, soft torpedo roll and use the parmesan cheese liberally.
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Have a big pan/crock pot of sauce simmering before you start making meatballs.
1 lb. Ground Chuck (preferably), or lean ground beef
2 large HOT Italian sausages… squeeze contents of casing in with the beef
1 tsp. Garlic
1 egg
1 teaspoon dried oregano
½ cup parmesan cheese
¼ cup bread crumbs
¼ tsp. Salt
¼ tsp. Pepper
Preheat oven to 325º
Place meatballs on cookie sheet for 6 minutes.
Turn them over for another 6 minutes on the other side.
Place the meatballs in the sauce, and simmer for ***AT LEAST*** 3 hours.
If you can simmer them in a crock pot for six hours, that would be ideal.
Also use a stick of Margarita pepperoni, cut it into slices and simmer in sauce.
This recipe makes 12 decent-sized meatballs.
RN's meatball recipe still a fan favorite............... running out right now for the store at the request of two teenagers and a wife!!