Ingredients

Meatballs

• 2 lbs. ground beef*
• 1 lb. ground veal*
• 1 lb. ground pork*
• Salt and pepper to taste
• Garlic powder
• 2 eggs
• 1 cup breadcrumbs
• 1 ½ cups milk

Gravy

• 4 tbsp. flour
• 4 tbsp. butter
• Salt and pepper to taste
• 2 cups beef broth
• 1 can Giorgio’s Dawn Mushroom Steak Sauce per pound of meat

Directions

Meatballs

1. Combine meat and eggs. Meat can be divided into 2 bowls for easier mixing, especially when making larger amounts. Season with salt, pepper, and garlic powder to taste.
2. Mix breadcrumbs and milk and add to meat. Use immediately or it will harden. If mixture hardens, add more milk until mushy.
3. Line 2 baking sheets with parchment paper. Roll small meatballs – we do six across and 10 rows down – 60 meatballs per sheet.
4. Bake two sheets at a time at 383° – 15 minutes, then switch top and bottom sheets and bake another 9 minutes.
5. Remove from baking sheets. Discard parchment and wash baking sheets. Seal in individual freezer bags and freeze.

Gravy

1. Melt butter over medium heat. Add flour and cook, stirring until light brown.
2. Add broth while whisking vigorously. Add steak sauce.
3. Heat to boiling and simmer for a few minutes until mixture thickens.
4. Add meatballs to gravy (thaw if frozen) and bake at 350° for an hour and a half.