Casey likes to call these Maw’s famous meatballs
If you’re looking for a juicy flavorful, great tasting meatball this recipe is a must try!! below are the ingredients and the written recipe but you can always email me with any questions at
cookingwithneighbour@gmail.com
Link to cake video
link to printable recipe card
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3 pounds are 1.361 kg of ground meat you can use all ground beef if you like .
I used
1 pound ground beef ( 453.5 g.) it was a medium ground so like so I think I’m USA that is 85/15
1 pound mild sausage (453.5 g.)
1 pound of ground pork (453.5 g.)
1 cup of Italian seasoned bread crumbs ( so 1/3 cup for each pound of ground meat)
3/4 of a cup of half-and-half milk or you can use canned milk or regular milk ( that’s 1/4 cup per 453 g. Or 1 lb ground meat)
3 teaspoons garlic powder
3 teaspoon onion powder
3 tablespoons dried parsley
1/4 cup fresh parsley, (optional)
Three large eggs 9 tablespoons or 133 mL or that’s 3 tablespoons per pound of ground meat
Enough mozzarella to make 30 small dice dice cubes or not larger . About 1/4 pound (114g)of block cheese cubed. Method for the meatballs.
In a large bowl mix all the above ingredients together ( except the mozzarella )blending well. Cover with clingfilm or plastic wrap and refrigerate for a half an hour before forming the meatballs.
To for meatballs take a bit of ground meat mixture place cube of muzzleloader on meat and cover with more meat mixture and roll into ball. I made them larger than a golf ball size.
For the sauce
2 jars 670 mL of tomato purée or 23-24 Oz jar
1/4 cup about for rinsing out the jars of the tomato purée
3 tablespoons of tomato paste
2 tablespoons of Parmesan cheese, grated
2 teaspoons
2 teaspoon garlic powder
2 teaspoons dried parsley
2 teaspoons onion powder
2 teaspoons Italian seasoning
2 teaspoons minced garlic
2 teaspoons dried basil
Method for the sauce to make this easier on everyone just mix all of the ingredients above for the sauce in a bowl scooping half of it into the crockpot, layering your meatballs and ladling more sauce over the meatballs Cook on high for 4 1/2 to 5 hours or low for 7 to 8 hours. Stirring meatballs gently 3/4 of the way through cook time Enjoy over pasta or in meatball subs. Serve them anywhere you like along side salad, garlic bread these will be a family favourite guaranteed if you make them.