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The Very Best Meatballs

These meatballs are so tasty and moist, you will wonder how you ever made meatballs without this recipe. Excellent for adding to tomato based sauces, or used with sweet & sour, as I mostly do.

You can get the recipe for my sweet & sour here. Trust me, it’s worth the trip. Never will you eat a dried up meatball again!

Pork & Beef Meatballs

1.5 pounds ground pork
1.5 pounds ground beef
1 cup bread crumbs
1 medium onion, finely chopped
1 cup evaporated milk
2 eggs
1 tsp sea salt
2 tsp minced garlic
1 tsp fresh black pepper

In a large bowl (I actually use a roaster to mix this recipe) mix all

ingredients by hand, making sure to fully incorporate all

ingredients.

Shape meatballs by hand and place single layer in baking dishes.

(If you are using my sweet & sour recipe, pour prepared sauce over baking meatballs a half an hour into cook time, and cook for the full hour.)

Bake at 350 for 50 – 60 minutes.

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One Response

  1. […] on October 25, 2007 by The Newfoundland Kitchen I usually use this sweet & sour with my Very Best Meatballs. It is quite tasty brushed onto baking chicken, or pork, as […]

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