Schuler's Famous Meatballs

(WJBK) - Get this recipe courtesy of Hans Schuler and Chef John Stovall from Schuler's Restaurant and Pub.

Ingredients:
1 cup fresh bread crumbs
1 ½ cup milk
2 medium onions
2 ½ pounds ground round
1 ½ pounds ground pork
1 large egg
¾ teaspoon freshly ground black pepper
2 ½ teaspoons salt
¼ cup minced fresh flat-leafed parsley leaves
½ teaspoon garlic salt

Preparation:
In a large bowl soak the bread crumbs in milk for 10 minutes. Finely chop the onion. Add the onion and remaining meatball ingredients to the bread crumb mixture and blend together by hand until combined. Form the mixture into walnut-size balls and arrange on large trays or baking sheets. Balls can be fried until brown in about ½ cup olive oil in a heavy skillet. Or, if you want to save a step and the mess of frying, place the sheet pans in the oven at 350° and bake until brown. To finish the meatballs, place in a Dutch oven and cover with a quality B.B.Q. sauce like Open Pit or Sweet Baby Rays. Heat over a medium-low flame until the sauce and meatballs are heated throughout.

One of the characteristics of a Schuler meatball is that it is tender, not chewy or crispy. To achieve this end, make sure to use fresh breadcrumbs. A couple of slices of tender white bread in the food processor should do the trick.

More Information:
115 S. Eagle Street, Marshall, Michigan 49068 269-781-0600
www.SchulersRestaurant.com