Oh boy. You know, I shouldn’t work on this blog when I haven’t eaten breakfast. It doesn’t bode well for my eating choices for the rest of the day. For example, I have more of these meatballs in the fridge right now. Suitable breakfast? Maybe not. Suitably delicious? You bet.
This recipe was very generously shared with me by my sister’s mother-in-law, Angie. Angie is probably one of the nicest mother-in-laws you could ever meet, and my sister is damn lucky to count her as her own. Plus, I think maybe she’s an angel here on earth. After all, she made it through my bro-in-law’s teen years. And that had to take the patience of at least a saint, if not an angel!
When my sister and brother-in-law were married nearly a decade ago, we were all quite young and poor, and they decided that a family-catered reception in my grandmother’s backyard (mind you, it’s huge, and filled with beautiful gardens) would be the best way to go. Immediately, out came the family recipes for every hors d’oeuvre under the sun. There were dips and breads, crudites and chips. And then there were these meatballs. Made by Angie’s own hand for the reception (when she had nothing else going on, you know!), everyone there couldn’t stop talking about them!
You’ll notice in the photo that I’ve topped mashed potatoes with them. This isn’t their typical presentation, but was certainly quite delicious. Typically, just keep them heated in a crock pot or chafing dish, and provide a slotted spoon and toothpicks for eating. They’re a great protein option for holiday parties, be they Christmas, New Year’s, or Super Bowl Sunday. Especially Super Bowl Sunday. Mmm. The one day a year when I don’t give a flying monkey’s whether I eat junk food all day or not.
Without further ado, let’s make these meatballs!
Cast of Characters:: Lean ground beef or a mix of beef and pork, bread crumbs (I used seasoned), onions, horseradish, fresh garlic cloves, tomato juice, butter, flour, beef broth, red wine, lemon juice, ketchup, brown sugar, salt and pepper.
Start by preheating your oven to 450F. Combine the beef, bread crumbs, 2 minced onions, horseradish, garlic, tomato juice, 4 tsp salt, and pepper to taste in a bowl. Don’t be shy. Take off your rings, and really massage everything together until it’s well combined and easily formed into 1 inch meatballs.
Place the balls in jelly roll pans, and bake 10-15 minutes until nicely browned, and then drain on paper towels.
While the meatballs are cooking in the oven, start on the sauce.
In a large skillet, melt butter. Add onions and saute until golden. Blend in flour. Add broth, stirring until smooth. Stir in remaining ingredients and simmer over low heat for 15 minutes.
Add the meatballs to the sauce, and simmer 5 minutes more.
The meatballs can be refrigerated up to 24 hours, or frozen for up to a month. Reheat in oven at 350F until hot.
Angie’s Famous Meatballs
3 lbs. Lean ground beef or 2 lbs. ground beef, 1 lb. ground pork
4 garlic cloves, minced
Â½ cup seasoned breadcrumbs
1 Â½ cup tomato juice
2 onions, minced
4 tsp. salt
4 tsp. prepared horseradish
pepper to taste
Preheat oven to 450 degrees F. Combine all ingredients and shape into 1â€ balls. Place in jelly roll pan and brown in oven for 10 minutes. Remove from oven and drain.
Â¼ cup butter
2 tbs. lemon juice
2 onions, chopped
Â¼ cup ketchup
Â½ cup flour
2 tsp. salt
3 cups beef broth
Â¼ cup brown sugar
1 cup red wine
pepper to taste
In a large skillet, melt butter. Add onions and saute until golden. Blend in flour. Add broth, stirring until smooth. Stir in remaining ingredients and simmer over low heat for 15 minutes. Add meatballs. Simmer 5 minutes more.
[wpurp-searchable-recipe]Angie’s Famous Meatballs – – – [/wpurp-searchable-recipe]