Recipe by ReeLani
Shuler's is a very well known restaurant in Michigan with great food. It's nice to have a few of their recipes! Found in March 30, 2004, Detroit Free Press with this quote: "Schuler meatballs are tender, not chewy or crispy. To achieve this, use fresh bread crumbs. A couple slices of tender white bread processed in the food processor should do the trick." I've not made this yet.
Top Review by pathogberg
The original Schuler's restaurant in Marshall MI is alive and doing well!!
They no longer serve the huge appetizer tray, which included these meatballs, but their food is as delicious today as it was years ago.
- 1 cup fresh breadcrumb
- 1 1⁄2 cups milk
- 2 medium onions, peeled and finely chopped
- 2 1⁄2 lbs ground round
- 1 1⁄2 lbs ground pork
- 1 large egg
- 2 1⁄2 teaspoons salt
- 3⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup fresh flat-leaf parsley, minced
Directions See How It's Made
- Preheat oven to 350 degrees.
- In large bowl soak bread crumbs in milk for 10 minutes.
- Add onions, ground round, ground pork, egg, salt, pepper and parsley; blend together 'til thoroughly combined.
- Form mixture into walnut-sized balls and arrange on large trays or baking sheets.
- Bake about 20 minutes or 'til cooked through.
- To finish place meatballs in a Dutch oven, cover with Schuler's Barbecue Sauce, and heat over medium heat 'til sauce and meatballs are heated through.