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Featured Cookbook

Monica Landry McNeal Family Cookbook Project

Editor: Monica McNeal

Featured Recipe

wedding meatballs

By Monica McNeal

4 pounds ground beef 2 pounds ground pork
6 slices of stale bread soaked in milk 3 eggs beaten
garlic salt to taste salt to taste
black pepper to taste 1/2 cup parsley chopped fine
1/2 cup green onions chopped fine 2 medium onions chopped fine
4 stalks celery chopped fine 1 can 8 oz tomato sauce
1 can 6 oz V-8 juice 1/2 cup Jack Miller Bar-b-que sauce
1 1/2 cup water

Combine all ingredients and roll into bite-size balls. The less you work the meat, the better the texture and taste will be.
Fry in hot oil until brown or bake in oven at 400 degrees in a sided pan or cookie sheet with a lip for 20 minutes or until brown. Makes 400 to 450 meatballs.

For Sauce:
Cook the tomato sauce until thick. Add the V-8 juice, the bar-b-que sauce and the water. Or use instead, 2 cans mushroom soup and 2 measured cans of barbeque sauce. Bring the sauce to a boil and add the meatballs. Lower heat and simmer for 20 minutes.

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