1. Beat the worcestershire sauce into the eggs. 2. In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth. 3. Make up the meatballs, about 1 1/2" in diameter each. Set them aside on cookie sheets covered with wax paper. 4. Over medium heat in a large skillet (I use an electric skillet), heat the olive oil. 5. Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain. 6. In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes. 7. Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use. 8. You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine. ---------------------------------------------------------------------------
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