by Jared Cowley
- 2 lbs. hamburger (can use half ground beef and half ground turkey)
- 3 Tablespoons strong mustard
- 1 egg (2 if meat has been frozen)
- 1 yellow onion (chopped very fine! Big pieces will cause meatballs to fall apart)
- 1.5-2 tsp salt (some meets have added spices so be sure to double check before adding)
- 1/2 tsp white pepper (black is ok if white isn't available)
- 2 Tablespoons dark brown sugar
- 1 tsp. "Spike" all- purpose seasoning
- 4 Tablespoons bread crumbs
- 1 cup half & half or milk
Heat dutch oven to 350 degrees. Combine meat, egg, seasonings, mustard, sugar, onion, and a portion of the milk. Mix well and add milk to desired consistency, the more milk you use the more moist and tender the meatballs will be. Add bread crumbs. Keep cool water on hands while shaping dough into small balls (I would recommend about 1-1.5 inches for thorough cooking). Drop balls into oiled dutch oven flipping balls every 10 minutes for approximately 30 minutes total. Makes approximately 30-40 meatballs. Enjoy!
I have always needed a sauce with meatballs, but these meatballs were very very delicious without a sauce. I loved the sweetness of the brown sugar and the mustard that I used. They were very moist and didn't stick, even though I did not actually flip them every ten minutes, or at all for that matter. I will be using this recipe for all of my meatball adventures from here on out.
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