Recipe by SkinnyMinnie
I love the garlic in the middle of these meatballs. I usually use them in my spaghetti sauce for spaghetti and meatballs, but would make a great appetizer. If using for spaghetti then instead of doing step 6, place in your sauce to finish cooking. From the cajun grocer.
Top Review by A la Carte
What a fun recipe! We made these last night and they were delicious in spaghetti sauce... I will make them again as an appetizer, just smaller meatballs and maybe 1/4 a garlic clove each. The only change I made was to finely chop some mushrooms to use in the meatballs. Either way, this was a fun recipe and the meatballs were tender and moist. (We didn't choose the best night to have so much garlic, as both of us have meetings today! Ah, well, it's the price you pay for a super dinner idea!) Thanks SkinnyMinnie!
- 1⁄2 lb ground chuck
- 1⁄2 lb ground pork
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon dried oregano
- 1 egg, beaten
- 6 large garlic cloves, peeled and cut in half
- 1 cup flour, seasoned
- 1⁄4 cup vegetable oil
- 1⁄2 cup beef broth
Directions See How It's Made
- In a mixing bowl, combine the chuck and pork.
- Add salt, cayenne, black pepper, Worcestershire sauce, oregano, and the egg. Mix well.
- Form the mixture into 12 small balls and insert the garlic into the center of the balls (1/2 a clove per meatball).
- Dredge the meatballs in the flour and shake off any excess.
- Heat the oil in a skillet over medium heat. Brown the meatballs, turning several times, and cook for about 15 minute.
- Drain off any excess fat and add the beef broth, cover skillet with a lid and simmer for about 15 minute (If using these for spaghetti then just add them to your sauce now to finish cooking.).