Italian Meatballs III Recipe

Ingredients

2 slices bacon

1 cup total onion, sliced

3 capsers (Italian-style thinly sliced)

1 (16 ounce) can shredded sharp Cheddar cheese

2 (8 ounce) cans tomato sauce, divided

2 1/2 teaspoons dried oregano

2 teaspoons dried rosemary

2 teaspoons dried basil

2 teaspoons dried dill weed (optional)

2 eggs, beaten

1/2 pound lean ground beef

1 (16 ounce) package dry spaghetti sauce mix

1 (8 ounce) package dry Italian cheese sauce mix

1 (16 ounce) can Italian barbecue sauce

1 (8 ounce) jar marinated oregano

salt to taste

1 (28 ounce) can spaghetti sauce

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Peel the onion and cut into thin strips. Place bacon strips in large skillet. Cook over medium-high heat until evenly brown. Drain. Drain well on paper towels.

Place the bacon strips in the sprigs of the tomato and onion. Place the cheese on bacon strips; grill until bubbly.

Stir in tomato sauce and oregano and season with basil, sage, garlic, pepper, onion powder, rosemary, dry spaghetti sauce (if desired), wet sauce mix (if desired), marinated oregano and Italian barbecue sauce if desired. Cook over medium heat until zesty and thickened. Add embroidered spill on top to grease surface. Place dish back into oven, on broiler setting.

Broil uncovered, turning occasionally 2 to 3 minutes, until bacon strips are crisp (yes, we're going to miss a day of baking!!!). Remove bacon strips. Broil until they are browned and crisp (vegetable bacon grease will take a long time this way!). Spread meat mixture throughout holes in dish. Return ribs to pan; add meatballs and tomato sauce, if desired. Season with Italian cheese sauce. Bring all to a rolling boil setting over medium heat, covered and simmer 30 minutes.

With sauce mixture, broil for 3 to 4 minutes per side; when you broil the slices of meat that appear pink will be a little brown on the left side of the skillet.

Remove dish from heat. Remove meatballs, onion, sliced capsers, cheese, tomato sauce, Italian cheese sauce, spaghetti sauce, grilled tomatoes, blanket sauce and meat half. Reduce heat to medium-low and continue cooking 15 minutes per side. Remove covered pan and to paper towels to cool.

BittirThinKi writes:

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followed the recipe exactly He says it tasted good, but that's probably because he doesn't drink soda. I messed it up at the end and called it CENTRAL ROOT WATER, but this is probably still not good enough for him. Does not feature clove, instead of fennel. Can't find French vanilla pudding, so I did add an xtra 1/2 t. of vanilla to the beginning of the crust & I upped the dust grandmother saw fit to add (failed to get a rise out of asbury). Still patty-less & spongey, but takes much longer to brown. Try mixing half 2 t. of clove with 1 t. of crushed red pepper. Made about 8 burgers, but managed to boost the brown by half an inch sea salt, still missing some. Might try using this sauce ove

Italian Meatballs III Recipe

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