20 small fresh button mushrooms
3 cups red wine
1 tsp. garlic powder
1 lb Italian sausage
1 lb. hamburger -Lean
1/2 onion –Finely chopped
1/2 bell pepper –Finely chopped
3 cloves garlic - Minced
1 cup Italian style croutons – Crush fine
2 eggs (beaten well)
1/2 can tomato sauce
2 tbs basil -chopped
2 tbs oregano -chopped
1 tbs rosemary -chopped
Salt and Pepper
1. The night before preparing meatballs, wash, drain, dry button mushrooms, leaving most of stems on. Put in a glass container and soak in red wine and 1 tsp. garlic powder. You can cover with a plastic wrap, force out any air, and hold down with a utensil or two. A couple of empty jars will also work.
2. Dry off mushrooms. With meats cold, 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. Fold in half, and push the ingredients into the meat. Separate from the wax paper into a plastic sack, and kneed the meat, mixing in the ingredients. Adjust the sticking by adding or decreasing the amount of tomato sauce. A firm meat mixture is needed.
Spread the meat out on wax paper again, grab a mushroom and make a meat ball around it. Place your 24 meatballs on two baking pans (Pizza pans with side lip work well), and cook at 350°F for 45-60 minutes.
Enjoy!
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