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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

POP'S BOURBAN MEATBALLS Recipe

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This recipe for POP'S BOURBAN MEATBALLS is from DANDEE COOKING du JOIR, 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!
Category:
Category:
Ingredients:  
Ingredients:  
CUP, LBS, TBSPSP, TSPSPS

1 Ham, 2 lbs, cooked and boneless
1 Pork Chop, 8 oz, cooked and boneless
1 Bacon, 1/2 lbs! Cooked and crumpled
1 Bread crumbs, 1 cup
1 Milk
1 Eggs, 2, beaten
1 Sour cream, 1/2 cup
Salt and pepper, to taste
1 Oil, to tast
1 Brown sugar, 1 1/2 cups
1 Vinegar, 1/2 cup
1 Boubor, 1/2 cup
1 Mustard, spicy, hot brown, 3 tsps
Directions:
Directions:
CUP, TBSPSP, TSPSPS

MEATBALLS:
Line , with foil, a 9"X 13 " baking dish or pan
Cut the ham, pork and bacon into bite size pieces, arrange the meat in a single row in the prepared pan
Refrigerant 30 minutes
Transfer meat to meat grinder and grind in small batches until all meat is ground
In a large mixing bowl
Combine eggs, bread crumbs and milk,
Add the meat mixture and mix troughly
Form mixture into balls approximately 1-1 1/2 " diameter
Heat oil in a large frying pan or wok
Fry balls in batches until all meat is done (4 minutes)
Drain on a paper towels until no oil is left behind


BASTE;
In a small bowl wisk all ingredients together until smooth and creamy
Reserve 1/2 cup baste
Pour the mixture over meatballs and allow to soak in (2-3 minutes)
Prepare a foil wrapped, greeced 9 X 13 baking dish or pan
Place meatballs in a single row
Bake 360 * for 20 minutes basting every 5 minutes
Serve with reserved sauce
Number Of Servings:
Number Of Servings:
56 meatballs
Preparation Time:
Preparation Time:
Prep 2+1/2 hours. Fry 30 minutes

 

 

 

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