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Saturday, July 7, 2012

Meatballs for a Crowd

This is spaghetti with meat sauce ;o) I didn't take a picture with the meatballs. Oops.

 Do you like your spaghetti with meat sauce or with meatballs? 
I admit that I am a meat sauce fan. 
I like to get meat and sauce in every bite. 
But sometimes you just want to shake things up. 
That is what I did today. 
I made meatballs - for the very first time. 
They were really good. 
I made a ton of them because, well in order to use four different meats it needed to be tons. 
I cooked them and then froze about two third of them to use later. 
Now you don't need to use all the different types of meat.
 I am sure these would be great without the liver.
 I am just always looking for ways to feed this wonderful organ meat to my family. 
Recycled picture from spaghetti with meat sauce post - but isn't she cute?!
Also, you could just use sweet Italian sausage and I suppose they could be made with just hamburger meat but they wouldn't be anywhere near as tasty. 




Meatballs for a crowd 
(60 or so depending on size)
1 lb beef liver ground in the blender to mush (sounds gross but trust me)
1 bag spinach added to liver and blended with it (or use thawed frozen cubes)
1.5 lbs ground beef - the best you can afford and find
.5 lb Sweet Italian sausage and .5 lb spicy Italian sausage - once again the best you can find
4 large eggs - hopefully from happy free range chickens
1 sleeve of saltines (or there abouts, I had been saving the stale ones for this) blended - or use good bread crumbs just add salt then to the mix.
1 onion diced
2 TBS Italian Seasoning
2 TBS garlic seasoning
2 TBS dried parsley

  1. Preheat oven to 400 degrees.
  2. Prepare a large pan by greasing it - I used those butter wrappers from my freezer.
  3. Put in a huge bowl and mix away. I put my hands in empty bread bags turned inside out to do the squishing and mixing.
  4. Take a small handful of the mix and gently roll into a ball and place on your pan, repeat until your pan is full. 
  5. Cook for 20 minutes and then check and make sure done by either cutting in half or using a thermometer.

 I had planned on adding Parmesan cheese but forgot to add it, I think they tasted fine without but you could certainly add it.

Linking this to Gallery of Favorites @ Premeditated Leftovers and The 21st Century Housewife. And Fight Back Friday @ Food Renegade. Miz Helen's Full Plate Thursday.

8 comments:

  1. What a wonderfully nutritious recipe for meatballs - I love all the wholesome ingredients! They sound so flavourful. I love the photograph too! Thank you so much for sharing this post at the Gallery of Favorites.

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    1. Thanks April! They are really little meatballs of nutrition!

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  2. oh my gosh..this is a totality different recipe for me...thank you i have never cooked anything with ground beef liver....thank you for this new twist!! i love trying new recipes...
    I am your newest follower..pls follow back if you can.

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    1. thanks for stopping by! I put ground liver in lots of hamburger dishes - tacos, meatloaf, sloppy joes and my family likes it.

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  3. What a great recipe! I don't have as large of a crowd as you, but this would still make a great recipe for me to use , so I could freeze some for a busy night.

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    1. They are perfect to freeze ahead. Thanks.

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  4. Hi Christy,
    These are great Meatballs, I can't wait to try your recipe! Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen
    A New Follower

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