1 lb. lean ground beef
1/2 lb. ground pork
1 small onion, finely chopped
1/2 green pepper, finely chopped (optional)
1 large egg
1/2 tsp basil
1/2 tsp oregano
1 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder or 1/4 tsp garlic salt or 1/2 tsp garlic salt and 1/2 tsp regular salt
2 T. Ketchup
1-1/2 tsp. yellow mustard
1-1/2 tsp. Dijon mustard
2 T. barbeque sauce
1 T. Worcestershire sauce
1 tsp. soy sauce
1/2 C. grated parmesean cheese
1/2 C. Italian style bread crumbs
I'm estimating the amounts above as I usually only just dump them in. First, mix (using your hands is best) the two meats together until well blended -- then add and mix in all the spices. Next add in the condiments mix well and then add the egg, bread crumbs and parmesean cheese. Mix very well. If it feels too moist, add more bread crumbs and cheese -- if it feels too dry - add another egg.
For meatballs for spaghetti sauce --
Form into balls and brown in skillet or in oven -- add to spaghetti sauce and simmer in sauce several hours.
Shape into loaf, place in loaf pan, cover with barbeque sauce and several slices of bacon and bake about 1 hour at 350
For meatballs with mushroom sauce -- just form into small balls and arrange in layers (raw) in casserole dish. Mix 2 cans of mushroom soup with 1/2 Can white wine and 1 can of evaporated milk and pour over meatballs. Cover with foil and bake for 1 hour, uncover and bake for about another 10 to 15 minutes. Delicious served over rice. Sauce will thicken as it cools If you don't like mushroom soup, try one can of cream of chicken mixed with 1 can cream of celery soup instead.