Italian Meatballs

(pictured in the top picture in yesterday's post)

4 lbs. lean ground beef
1 lb. hot Italian sausage
1 lb. Italian sausage
1 1/2 c. potato flakes
1 1/2 tbsp. granulated garlic
3 tbsp. Worcestershire sauce
2 tsp. plain salt
1 1/2 tsp. black pepper
3 tbsp. Italian seasoning
4 large eggs

Mix all ingredients in a large bowl until completely blended.

Divide meat blend into 4 parts, keep 3 parts in the refrigerator while working with the 4th. Form meatballs using a small #80 dasher/ice cream scoop, about the size of ping-pong balls.

Place meatballs into hot jars, add lid and ring.

Process: pressure canner at 10 pounds pressure
pints--75 minutes
quarts--90 minutes

[Note: Bill personally likes the results of browning the meatballs before canning. There are 3 methods for browning meatballs: (1) pan fry with a little oil; (2) deep-fry until lightly browned; and (3) bake on a cookie sheet at 500' until lightly browned.]