Directions: |
Directions:Add the ground beef, seasonings and herbs, cheese and onions to a large bowl.
Whisk the eggs with the milk and add to the bowl.
Using your hands combine all the ingredients until it is just combined with the ground beef, do not over mix or you will have tough meatballs.
Make about 2 inch balls with the meat mixture, again do not over handle or mix, loosely form the balls and set them out on a cookie sheet as you go.
When you have all the meatballs formed leave them to sit out on the counter for 30 minutes. This helps them to remain intact while cooking.
The best way to cook these meatballs is to throw them in a simmering sauce and simmer on low for 3 to 4 hours or into a slow cooker on low for 6 to 8 hours on low.
You can also bake these meatballs on a sheet pan in the oven at 350 degrees for 35 minutes. If you want to make these at another time, freeze these meatballs uncooked to defrost and cook at another time.
To make the optional sauce, add your butter to a large stock pot, add your sausage links and let them get slightly browned on the outside.
When the links are browned, add the two 28 ounce cans of crushed tomatoes, plus two cans of water and bring to a simmer.
Turn the heat down to low and slowly add your meatballs, add two tablespoons of the white sugar and simmer on low about 3 and half hours, stirring occasionally. Gently stir so the meatballs don't break apart.
At the 3.5 hour mark, whisk the two cans of tomato paste with a tablespoon of sugar and a couple of tablespoons of hot water until smooth. Add to the simmering sauce.
Simmer for 30 more minutes (or longer if you prefer) stirring occasionally.
Serve with your favorite pasta and garlic bread. |
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