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Meatballs are basic to the cuisines of many of the ethnic groups that settled in our
country. The sauces that follow are a quick way to adapt this basic recipe to Oriental-,
Indian-, Italian- and Russian-style meals.
Sauce of choice, see pages 10 to 12
1-1/2 pounds extra-lean ground beef or ground chuck
1/2 pound ground pork
3 tablespoons finely minced onion
1/2 cup soft bread crumbs
1/2 cup milk
1-1/2 teaspoons salt
1/2 teaspoon ground allspice (optional)
1/4 teaspoon ground white pepper (optional)
Prepare sauce of choice; set aside. In a large bowl, combine ground beef, ground pork,
onion, bread crumbs, milk, eggs, salt, allspice and pepper, if used, until evenly blended.
Preheat oven to 500F (260C). Shape meat mixture into balls the size of large marbles,
using 1 tablespoon of mixture for each. Arrange meatballs on 1 or more large shallow
baking pans. Bake 4 to 5 minutes or until lightly browned. Remove and add to prepared
sauce including pan juices. Serve immediately or cool, then refrigerate until serving
time. Reheat meatballs and sauce over low heat; keep warm in a chafing dish or over a
candle warmer. Makes about 80 meatballs.
Note: For weddings, family gatherings or other large, group occasions, multiply the
quantities and bake the meatballs ahead. Freeze them in a single layer on a tray. When
frozen, pack them into plastic bags and return to the freezer. Meatballs may be easily
thawed by adding them, still frozen, to a hot prepared sauce for serving.