Prep 30 mins
Cook 1 hr 30 mins
Nothing fancy -- just dang good eating using common ingredients that you already have.
- 2 lbs lean ground chuck
- 1 lb ground sausage (I use Bob Evans or Jimmy Dean brands)
- 4 large eggs, beaten
- 1 tablespoon dried basil
- 3⁄4 teaspoon ground red pepper
- 1 tablespoon italian seasoning
- 3⁄4 teaspoon onion powder
- 1⁄2 teaspoon dried thyme
- 3⁄4 teaspoon ground allspice
- 1⁄2 teaspoon curry powder (make sure it's fairly fresh!)
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 1⁄2 teaspoons sea salt or 1 1⁄2 teaspoons table salt
- 2 1⁄2 cups breadcrumbs (I make my own)
- 1 cup olive oil
- 60 ounces spaghetti sauce, canned (I use Hunt's brand)
- 15 ounces chicken broth
- Beat the worcestershire sauce into the eggs.
- In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
- Make up the meatballs, about 1 1/2" in diameter each. Set them aside on cookie sheets covered with wax paper.
- Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
- 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.
- 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.
- 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.
- 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.