"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Aunt Pat's Manhattan Meatballs Recipe

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This recipe for Aunt Pat's Manhattan Meatballs, by , is from The O'Connell Family Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Nancy O'Connell
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. ground chuck
1 egg (beaten)
1 tsp salt
1 tbsp catsup
1 small onion (minced)
1 clove garlic (crushed)
1/4 tsp oregano
Soak 1 slice of bread in 1/4 water

Directions:
Directions:
Blend meat w/egg, salt, catsup, and the bread which has been soaked in water. Roll into about 50 small meatballs. Saute in oil - remove from pan and then add 1 small minced onion, 1 clove of crushed garlic, salt, oregano and cook until onion is tender. Add flour (1-2 tbsps) and stir until smooth. Add one beef bouillon cube, 1 cup water, 1 tsp dry mustard, dash of bitters, 2 jiggers of rye, 1 jigger vermouth. Bring to a boil, cook hard until slightly thickened, stirring constantly.

Place meatballs back into sauce and simmer about 5 more minutes. Store 24 hours before serving.

Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
Aunt Pat made quite a production when she made these for the holidays. She always laughed that the O'Connell kids liked them as much as the adults.

 

 

 

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