Pat's Standard Meatballs

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 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

Recipe

• 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.