This recipe comes from”Schuler’s: Fresh Recipes and Warm Memories” cookbook written by Jonathan and Hans Schuler. This recipe is totally different from the meatballs I use to love to eat at the restaurant. See my recipe Win Schuler’s Meatballs with a Sweet and Sour Sauce which I posted not too long ago.
There are some major differences with these meatballs and the sauce. First, these meatballs have two meats, ground round and pork versus just round; addition of fresh bread crumbs versus dried breadcrumbs and fresh minced onions versus onion soup mix. There is also fresh minced parsley. This recipe has a lot less ingredients but the sauce makes up for it if you like a barbecue flavor.
Win Schuler's Meatballs with a Steak Sauce
- 1 cup fresh bread crumbs, about 4 slices of decrusted bread (see recipe below)
- 1-1/2 cups milk (I would not add this much)
- 2 medium onions, minced very fine (next time I will sauté them a little to soften before adding to the rest of the ingredients)
- 2-1/2 lbs. ground round
- 1-1/2 lbs. ground pork
- 1 large egg
- 2-1/2 tsp. salt (I felt the meatballs were too salty so add to taste)
- 3/4 tsp. freshly ground black pepper
- 1/4 cup fresh parsley, minced
Soak breadcrumbs in milk for 10 minutes. Add rest of the ingredients and form into walnut sized meatballs (if an appetizer) or golf ball size if you are serving them as the main course.
Bake in a 425°F oven for 10 minutes on a rack sprayed with Pam inside a foil lined baking sheet. Turn and bake 10 minutes more or until done.
- 1 tsp. salt
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 3 cups beef stock (see recipe below or use a good canned stock)
- 1/2 cup prepared mustard
- 1/4 cup white wine vinegar
- 1/8 cup liquid smoke
- 1/2 cup Worcestershire sauce
- 1 cup ketchup
Combine above ingredients, bring to a boil and simmer in a heavy stock pot for 1-1/2 to 2 hours, uncovered. Stir often to prevent it from burning. It will reduce and get thick. Add the meatballs and heat through.
I made half of the recipe and formed them into walnut-sized meatballs (half the size of a golf ball – see below). I made around 60.
Recipe by cooking with aunt juju
The one picture shows two sizes of meatballs; the one on the left is with the sweet and sour sauce and on the right is the steak sauce.
- 3 lbs. veal or beef bones, cut into pieces
- 2 lbs. stew beef, cut into cubes
- 1/4 cup tomato paste
- 1 large onion, quartered
- 2 carrots, quartered
- 2 ribs of celery, quartered
- 5 peeled whole garlic cloves
- 4 sprigs parsley
- 2 sprigs thyme
- 2 sprigs basil
- 1 bay leaf
- 1 gallon plus 1 cup of cold water
Preheat oven to 450°F. Spread the bones and beef in a roasting pan and roast them for 30 minutes, or until the bones start to brown. Transfer to a large stockpot. Pour off the fat and add 1 cup of water to scrape the brown bits from the bottom; add to the beef and bones.
Add the rest of the ingredients and bring to a boil. Turn down the heat to low and simmer for 4-6 hours. Skim off any impurities. Strain through a colander lined with cheesecloth and refrigerate or freeze until ready to use.
I would make this stock in the summer time when I had all of my fresh herbs, otherwise you have to use the packaged herbs from the grocery. Then I would freeze it.