Italian Stuffed Meat Balls Recipe

• 24 small fresh button mushrooms
• 3 c. red wine
• 1 teaspoon garlic pwdr
• 1 lb Italian sausage (with fennel seed/red pepper flake)
• 1 pound hamburger (lean)
• 1/2 onion (minced fine)
• 1/2 bell pepper (minced fine)
• 3 cloves garlic (chopped in salt)
• 1 c. Italian style croutons (crushed)
• 2 Large eggs (beaten well)
• 1/2 can tomato sauce
• 2 Tbsp. basil (minced)
• 2 Tbsp. oregano (minced)
• 1 Tbsp. rosemary (minced)
• 2 tsp. black coarse grd. pepper
• 2 tsp. salt

1. 1.
2. The night before preparing meatballs, wash, drain, dry button mushrooms, leaving most of stems on.
3. Put in a glass container and soak in red wine and 1 teaspoon garlic pwdr.
4. You can cover with a plastic wrap, force out any air, and hold down with a utensil or possibly two.
5. A couple of empty jars will also work.
6. 2.
7. Dry off mushrooms.
8. With meats cool, mix the hamburger and sausage together, flatten it out on wax paper to 1/2 inch and sprinkle all the remaining ingredients on the meat.
9. Mix in half, and push the ingredients into the meat.
10. Separate from the wax paper into a plastic sack, and kneed the meat, mixing in the ingredients.
11. Adjust the sticking by adding or possibly decreasing the amount of tomato sauce.
12. A hard meat mix is needed.
13. Spread the meat out on wax paper again, grab a mushroom and make a meat ball around it.
14. Place your 24 meatballs on two baking pans (Pizza pans with side lip work well), and cook at 350

mushrooms, red wine, garlic, italian sausage, hamburger, onion, bell pepper, garlic, italian style croutons, eggs, tomato sauce, basil, oregano, rosemary, black coarse, salt

Taken from cookeatshare.com/recipes/italian-stuffed-meat-balls-60771 (may not work)