Subj : Nat'l Sausage Month - 4
To   : All
From : Dave Drum
Date : Sun Oct 19 2025 04:16:47

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Meatballs
 Categories: Five, Pork, Breads, Cheese
      Yield: 2 1/2 pounds
 
      2 lb Italian sausage; mild or hot
           - your choice
           +=OR=+
      1 lb Italian Sausage
           +=AND=+
      1 lb Ground chuck-grade beef
      1 c  Fresh breadcrumbs
    3/4 c  Fine grated Parmesan cheese
           Olive oil
 
  In a large bowl, mix all ingredients except olive oil by
  hand, using a light touch. Take a portion of meat in hand,
  and roll between palms to form a ball that is firm packed
  but not compressed. Repeat, making each meatball about 1
  inch in diameter.
  
  In a large, heavy pot heat olive oil over medium-high heat.
  When it shimmers, add meatballs in batches. Do not crowd.
  Brown well on bottoms before turning, or meatballs will
  break apart. Continue cooking until browned all over.
  
  Remove meatballs to a plate as each batch is finished. Let
  meatballs cool slightly; cover and refrigerate or freeze
  until needed.
  
  Yields: About 60 one-inch meatballs or 30 two-inch (for
  :       use in spaghetti & meatballs.
  
  Dave's Notes: Make your fresh breadcrumbs from any
  nearly stale bread you have around the kitchen. Use your
  food processor to get the texture you want. For this
  recipe a medium grind seems to work best.
  
  You can use any Parmesan cheese you like. The stuff from
  the pre-grated cans works here. You can also use
  mixtures of Parmesan with other cheeses. I use a store
  brand Parmesan, Romano and Asiago blend to good effect.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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