Super Bowl Meatballs
The only thing that would make meatballs more symbolic of a Super Bowl graze-fest is shaping them like little footballs. They are perfect party fare, versatile enough to range from knife-and-fork food to canapés to an ideal ingredient for long sub sandwiches or single-meatball sliders on potato rolls. You won't find a more versatile recipe than the one we got from Harry Caray's Restaurant in Chicago. These hefty beef-and-pork meatballs are great on a plate with teriyaki or barbecue sauce or loaded into long garlic-buttered Italian hero loaves with mozzarella cheese and marinara sauce.
Recipe Source: Harry Caray's
Preparation Time: 15
Cook Time: 35
2 pounds ground beef
2 pounds ground pork
1/3 cup finely diced yellow onion
1/3 cup finely diced green pepper
1/4 cup ketchup
1/3 cup tomato juice
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
4 tablespoons bread crumbs
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper
- Preheat the oven to 350-degrees.
In a large mixing bowl, combine the beef, pork, onion, and green pepper. Mix enough to blend, then mix in all the remaining ingredients. Form the mixture into 3-ounce balls, slightly larger than a golf ball, and place the balls on a cookie sheet with a rim (to shore in drippin's). Bake 35 minutes or until the meatballs reach an internal temperature of 140 degrees. Rotate the cookie sheet in the oven after 10-12 minutes of cooking.