When I wasn’t enjoying the fine arsenal last year at my dad’s house, I was hanging around the kitchen savoring his meatball sandwiches. I had the opportunity yesterday to make them here last night.
The recipe is fairly simple, relying on long, slow-cooking to blend the flavors. When my dad makes it, he’ll start the meatballs and sauce the night before, letting the mixture simmer all night. The next morning, it’s partitioned into gallon-sized Ziploc bags to serve in case there are a lot of people over, or ready to pop in the freezer to enjoy another time. Thus the fair warning: you’ll need a very large sauce pot.
Meatballs — source: Jim’s dad
5 pounds ground round
20 slices bread, cut into 1/4 inch cubes
1 t oregano
1/2 C minced onions
1 t pepper
2 large eggs
- Mix all ingredients together, squeezing the mixture through your fingers ot thoroughly blend all items.
- Make meatballs about 1