"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Surprise Meatballs Recipe

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This recipe for Surprise Meatballs, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jon Heller
Added: Tuesday, August 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3lb. lean grond beef
1lb. ground pork
2 eggs
1 cup italian bread crumbs
1/2 cup grated parmasean
1T granulated garlic
2 tsp salt
1 tsp blackpepper
1/2 tsp nutmeg
2T dry basil
2T water
1c raisins

Directions:
Directions:
mix ingredients in large bowl except for raisins, don't over mix, with clean hands roll out balls about gulfball size about 2- 3 oz. each, about 25 meatballs,lay out on greased roasting pan, take each meatball, poke hole 1/2 way in with finger and drop 4-5 raisins in, then squeeze meatball sealing in the surprise, give a slight roll in hand so there is no air pockets. now they are ready to be fryed or for easier cleaner preperation you could add a1/2 in. of water to roasting pan, cover with tin foil and steam for 30 minutes in oven at 350 degrees, then let cool for 15 minutes then add to low simmering sauce for another 20 minutes, serve with spaghetti and sauce, fresh bread and a nice gin and tonic, okay and a nice red wine also

Number Of Servings:
Number Of Servings:
eight to twelve
Preparation Time:
Preparation Time:
11/2 hours
Personal Notes:
Personal Notes:
I like to add cream instead of water for a softer texture, thats what Grandmom told me, I also like to have a gin and tonic while steaming instead of frying, I don't think Aunt Grace would mind or Grandmom.

 

 

 

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