2 lbs. ground pork
1 Tbls. brown sugar
2 tsp. dried sage
2 tsp. salt
1 tsp. pepper
1/4 tsp. dried marjoram
1/8 tsp. crushed red pepper flakes
1 pinch ground cloves
Combine all ingredients by hand in a bowl.
Form mixture into 1/4″ thick patties.
Brown patties in a large skillet over medium high heat for 5 minutes on each side.
32 oz. jar sauerkraut – drained
2 lbs. lean ground beef
1 lb. ground pork
1 med. onions – chopped
1 Tbls. vegetable oil
16 oz. can tomato sauce
1 1/4 cups un-cooked white rice
1/2 cup milk
2 Tbls. Worcestershire sauce
2 tsp. garlic salt
2 heads cabbage – boiled whole until tender, cooled
(2) 10.75 oz. cans condensed tomato soup – prepared as directed
1/2 lb. raw bacon
Spread sauerkraut in the bottom of a 13″ X 9″ X 2″ pan; set aside.
In a large saucepan over medium-high heat, brown beef, pork, and onion in oil. Stir tomato sauce, rice, milk, Worcestershire sauce, and garlic powder into pan.
Wrap 1/2 cup meat mixture in each leaf of cabbage and secure with toothpicks. Lay rolls on sauerkraut, pour tomato soup evenly over rolls, and lay strips of bacon over rolls.
Bake, covered, in a 350 degree oven for 2 hours.
1/2 lb. ground beef
1/2 lb. ground pork
1/4 cup dry bread crumbs
1 sm. onion – minced
1 egg – lightly beaten
2 Tbls. Worcestershire sauce – divided
1 tsp. garlic salt
1 tsp. ground black pepper – divided
1/4 cup vegetable oil
1/2 cup all-purpose flour
2 1/2 cups beef broth
1 cup powdered milk
1 Tbls. parsley flakes
1 Tbls. seasoned salt
1/4 tsp. ground nutmeg
8 oz. fresh sliced mushrooms – optional
In a bowl, knead together beef, pork, bread crumbs, onion, egg, 1 Tbls. Worcestershire sauce, garlic salt, and 1/2 tsp. pepper.
Form mixture into 1″ balls.
Pour oil into the bottom of a 13″ X 9″ X 2″ baking dish; place meatballs in pan; swirl pan to coat meatballs with oil.
Bake meatballs in a 400 degree oven until browned, about 15-20 minutes.
Remove meatballs from pan; set aside.
Pour drippings from pan into a large skillet or saucepan over medium-high heat; stir in flour.
Slowly whisk in broth.
Whisk in milk powder, parsley, seasoned salt, nutmeg, and remaining Worcestershire sauce and pepper.
Stir in meatballs and mushrooms.
Simmer, stirring occasionally, until mushrooms and meatballs are cooked thoroughly, about 20 minutes.
2 lb. ground beef
1 lb. pork breakfast sausage
1 packet onion soup mix
4 eggs – beaten
1/2 canister Italian bread crumbs
1 tsp. Italian seasoning
Combine all ingredients with hands.
Roll into 1″ balls.
Boil in water for 15 minutes.