My Mothers Meatballs in Broth

3 meatballs in broth with a plate of rolls

Course Breakfast

Cuisine American

Keyword meatballs

Prep Time 30

Cook Time 1

Total Time 1 30

Servings meatballs

Calories 127kcal

Author theperksofbeingus

Ingredients

Ingredients for meatballs

3 lbs. ground beef
3 lbs. breakfast sausage mild or hot
3 tablespoons salt
1 1/2 tablespoons black pepper
1 tablespoon granulated garlic or garlic powder

Ingredients for broth

2 tablespoons salt
1 1/2 teaspoons black pepper

Instructions

Fill a large stock pot (8 quart) half way with cold water. Sit aside on the counter.
In a large bowl, place ground beef, and breakfast sausage. Add 1 1/2 tablespoon pepper, 3 tablespoons salt 1 tablespoon granulated garlic. (garlic powder)
You can do this with gloves if you wish. Using your hands, mix the mixture together. You do not want to over mix, so use turning motions to bring the meat up and over the spices. You are looking for both meats to combine.
At this point, and grab a large ice cream scoop. If you do not have an ice cream scoop, you can just eye-ball the size of the meatballs you are forming. You will want to make a larger meatball, as they will shrink down. Make them a little large than a golf ball, and roll them up.
As you roll the balls, place them in the water. The water keeps them from sticking together!
Once all the meatballs are in the water, add 1/2 tablespoon black pepper and 2 tablespoons salt to the water. Top off with more water, leaving at least 3 inches at the top, so you avoid them boiling over as you cook them.
Bring water to boil over a medium high heat. Once they start to boil, reduce to a simmer. Simmer for at least 1 hour. Meatballs may cook longer if you want to develop flavor.
Remove from stove, and cool. If it is in the winter months, take outside and allow to chill with lid on before you put them in the refrigerator. This is how we did it growing up, and now!
Next morning, skim off the fat. This is the hard white part. The broth will still be a bit like jelly, and that is okay. Warm up meatballs over a low to medium heat. While meatballs are heating up, warm up or bake fresh rolls.
Serve meatballs in broth with a spoon, and pass rolls separately to dunk into the broth.

Notes

If you want to make a smaller batch, using 2 pounds each of the ground beef and sausage, adjust the seasoning to this:

10 teaspoons salt, reserve 2 teaspoons for the water
2 teaspoons garlic
4 teaspoons black pepper, reserving 1 for the water

Nutrition