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Post by gayla on Apr 14, 2008 20:56:55 GMT -5
Meatballs
3 lbs. ground beef
1 large onion, very finely chopped
3 gloves fresh garlic, very finely chopped
1/8 tsp. black pepper
1 tsp. salt
1/2 tsp. dried oregano
1 cup fine dry bread crumbs
2 whole eggs
2 family size cans cream of mushroom condensed soup
1 cup grated parmesean cheese
3 cups whole milk
1 1lb. jar alfredo sauce
In a very large bowl or pan, mix together first 8 ingredients. Form into 1-1 1/2 inch balls. place on cookie sheets lined with foil and bake in a 425F oven for about 10 minutes. Until deep browned. drain and set aside.
In a 6 quart crock pot combine the rest of the ingredients. Whisk with wire whisk until smooth. You may need up to another cup of milk depending on the brand of condensed soup you use. It should be the consistency of a thin milkshake. Add meatballs to sauce and cook on high for 2 hours. Turn down to low and slow cook for up to another 3 hours. Serve over rice, pasta or mashed potatoes.
I make up the meatballs and freeze them I use these in this recipe and alot more
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Post by meemo on Apr 15, 2008 8:52:44 GMT -5
You can pack these loosly in wide mouth jars. Cover with hot tomato juice. I use store bought. Wipe the jar rims real good. Put on lids and process 90 min at 10 lbs pressure. I process pts and qts the same amount of time. They are real good heated up and used for a hoagie sandwich or in sauce on pasta. Good stuff.
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Post by gayla on Apr 15, 2008 12:45:58 GMT -5
I never thought about canning them .. I have about 25 pound of meat balls in serving sizes in the freezer ..canning them would save alot of space .
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