Cocktail Meatballs
"When DH and I got married I made my wedding cake as well as cooking all of the food for the reception. This is the recipe I used for the meatballs. This not only works for appetizers, but for any type of meatball for any dish. I use lean ground beef because because ground pork usually tends to be a little fatty. Also, I like to use Progresso's Italian Bread Crumbs"
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Yields:
-
250 Meatballs
ingredients
-
Meatballs
- 2 1⁄2 lbs ground pork
- 2 1⁄2 lbs ground beef
- 1 1⁄2 cups seasoned bread crumbs
- 2 cups onions, Grated
- 1⁄3 cup garlic, Minced
- 4 eggs, Well Beaten
- 1 tablespoon Worcestershire sauce
- 1 cup parmesan cheese, Grated
- 1 cup parsley, Chopped
- tony chacherie seasoning, To Taste
-
Sauce
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 quart cattleman's barbecue sauce
directions
- Mix all ingredients for meatballs.
- Shape into bite-sized balls.
- Bake at 350 degrees for approximately 20 minutes.
- Combine sauce ingredients and mix well.
- Add cooked meatballs and simmer for approximately 30 minutes.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
