Sunday, March 8, 2009

Grandma Ellsworth's Meatballs

These are so tasty that I don't like to serve them the traditional way with pasta, rather I make them the main entree and serve with an optional dipping sauce of ketchup and worcestershire. Tonight we had green and yellow squash and rice pilaf as sides.

Grandma Ellsworth's Meatballs

1 lb ground beef
1/2 lb ground sausage
1 egg
1/2 can evaporated milk
1/2 onion, chopped fine
1/2 green bell pepper, chopped fine
1 cup breadcrumbs or oatmeal (I usually use oatmeal)
salt, pepper and garlic powder to taste

Mix all ingredients together; go ahead get your hands dirty!  Form into golf ball size balls and fry first batch in a little butter or margarine on med-high heat in a large frying pan until browned and a little crispy on bottom and them turn them over until they are the same on the other side, about 5 minutes per side.  The grease and remaining butter will be enough for the rest.  Makes about 30 meatballs.

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