Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

Nothing fancy -- just dang good eating using common ingredients that you already have.

Ingredients Nutrition

Directions

  1. Beat the worcestershire sauce into the eggs.
  2. In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
  3. Make up the meatballs, about 1 1/2" in diameter each. Set them aside on cookie sheets covered with wax paper.
  4. Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
  5. Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain.
  6. In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes.
  7. Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use.
  8. You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine.

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