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Tim's Meatballs Recipe

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This recipe for Tim's Meatballs, by , is from Sheya's Culinary Care Package, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tim Kuzniar


>> DRY --
3 cups Seasoned bread crumbs
4 teaspoons Penzey's Beef Roast seasoning
4 teaspoons Penzey''s Pasta Sprinkle
4 teaspoons Penzey''s Italian Herbs; >> (substitute fresh oregano and basil if available)
4 teaspoons Garlic powder; >> (substitute fresh minced garlic if you prefer)
2 teaspoons Penzey's Celery Seed
2 teaspoons Penzey's Ozark seasoning
2 teaspoons Kosher or sea salt
1 teaspoons Black pepper; >> (grind up a multi-peppercorn mix, if available)
>> WET --
2 whole Eggs
1 c Milk
2/3 cup Ketchup
>> MEAT --
2 pounds Ground Beef
1 lb Ground Turkey Breast
1 pound Italian sausage, hot
1 pound Italian sausage, mild
1 1/2 cups Onion; minced very fine; >> (use a food processor, if available)

Begin by adding all the dry ingredients to a mixing bowl and blend them together thoroughly with a whisk. Set aside.

Next, in a separate bowl, blend together the eggs, milk and ketchup, again whisking them until you have a uniform mixture. Set aside.

The best way to do the final blending of all the ingredients is with a countertop mixer and a paddle attachment. If you''re making the full recipe as listed above, unless you have a larger mixer and bowl, you''ll have to divide up the ingredients and do this in two passes. If you''re scaling the recipe back to make a smaller amount of meatballs, then you can probably do it all in one pass. (Alternately, you
can blend the mixture together with your hands, though this tends to be a bit more work as well a lot more messy.)

Chunk up the meat into the mixing bowl, add the minced onions, the pre-mixed dry ingredients and the pre-blended wet ingredients. Mix thoroughly until all the wet and dry ingredients have been absorbed into the meat mixture and the ground beef and sausage have been blended together without obvious "lumps" of one or the other meat being evident. You're now ready to rollt roll them up for cooking. (See "Notes" below...)

FRYING: If you want to cook your meatballs on the stovetop, get a large saucepan hot with a little olive oil and drop the meatballs in. Cook them on medium heat, turning them often (otherwise they tend to blacken quickly...) until they are firm and browned -- about 8-10 minutes. Remove from the heat and let stand for about another 5 minutes before serving.

BAKING: Alternately, you can bake your meatballs by dropping them into your aluminum or cast-iron saucepan and baking in the oven at 375 degrees until they are done. The advantage here is you don''t have to worry about burning or blackening, although they still need to be turned once or twice during baking, or they will develop a hard spot on the bottom.

STORAGE: If you''re going to freeze the extra meatballs for future use, let them cool to room temperature before storing in a freezer container or freezer bag. When freezing, be sure to add a little sauce, broth or gravy (whatever you prefer) to each container -- it helps prevent the meatballs from drying out, especially if they're to be frozen for a longer time. In any case you should try to use the frozen meatballs within a four month period. When thawing out for re-use at a later date, try to let the meatballs simmer in the sauce, broth or gravy for at least two hours (preferable four hours if you have the time) before serving as this helps them remain tender.

Number Of Servings:
Number Of Servings:




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