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The Dude's SSS Meatballs - Page 2

post #21 of 30
2.5 lbs Ground Chuck
1 lb Fresh Ground Pork Sausage

Is that Pork a breakfast/country style sausage?

I'd like to try the recipe, but the type of pork (plain ground pork, italian sausage (sweet or spicy), or variations on breakfast sausage) will change things I suspect.
post #22 of 30
post #23 of 30
Thread Starter 
Thanks everyone.

Just plain 'ol ground pork sausage.
post #24 of 30
These things are AWESOME!!!!! yahoo.giffirst.gif
I seen your recipe yesterday and decided to try it.
I haven't tried the sauce yet, but I will soon.
Thanks for sharing.

post #25 of 30
Looks like some great meatballs!
post #26 of 30
I think it's great when old threads are resurrected and brought back to the forefront ... icon14.gif
post #27 of 30

Just tried these with a slight twist.  I could not find the onion crackers so I used a sleeve of Ritz cracker and added about a fourth pack of Lipton Onion Soup mix.  Served them with Sweet Baby Ray's.  Everyone absolutely loved them.  Even my wife who rarely eats meat.  Saved in Evernote.  Will be doing this again soon.

post #28 of 30

I'm glad this one got bumped up.  I made them tonight for the family thanksgiving lunch tomorrow.  Since the turkey and a ham were already taken care of I wanted to do something different.  Made the meatballs with Ritz and the rest as per the recipe but opted for a scratch gravy instead of the sauce.  All baked up and sitting in the crock pot to be taken out of the fridge in the morning and heated for the trip to the family gathering.  I've saved this one to the PDF index for use again.


Thanks for the recipe Dude!!!!

post #29 of 30

Just a follow up. 


If you have not tried The Dude's Meatballs, you should!!!!   I have been told that I am now the official meatball master for our extended family.  Only variation I did was to use Ritz crackers and I messed up and used both the Lipton soup mix and the chopped & sauteed onion with the bacon bits tossed in with the onions at the last minuted.  Baked the meatballs in the oven then transferred to the crock pot with gravy (made ahead the night before, refrigerated in the crock pot overnight with gravy and then reheated about 3 hours before lunch, easy....). Used both pan drippings (fat skimmed off of course) and beef broth to make the scratch gravy.  Well worth the effort and I will be making these again for Christmas.

post #30 of 30

Duuuuuude !!!   Made me hungry  :Looks-Great:


"The Dude abides. I don't know about you but I take comfort in that. It's good knowin' he's out there. The Dude. Takin' 'er easy for all us sinners. Shoosh. I sure hope he makes the finals...."

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