Canning Meatloaf Balls
By Jalapeno Gal77 -via APN
There are a few different ways to make meatloaf balls out there. The way I do it is a little different from your basic recipe, but tastes delicious. Keep in mind, if you prefer the traditional way, then please do that way.
- 6-7 pounds of lean hamburger (I use Angus 90/10)
- 6 large eggs
- 3 cups whole wheat bread crumbs (or plain)
- 2 sweet yellow onions, diced (about 1 1/2 cups when finely diced
- 2-3 teaspoons salt (to taste)
- 2-3 teaspoons black pepper (to taste)
- 3/4 cup Worcestershire Sauce (original)
- 1 cup powdered milk, prepared
- 3 tablespoons minced garlic
- 3 tablespoons vegetable oil for sautéing onions and garlic
- 2 1/4 cup ketchup
- 1 1/2 cup brown sugar
- 6 tablespoons Worcestershire sauce (original)
- 3 tablespoons distilled white vinegar
- Combine all the ingredients to make the glaze. Mix well and set aside.
- Adjust your oven rack to lower middle position. Preheat oven to 350° F.
- Heat vegetable oil in a pan on medium-high heat. Sauté the onions and garlic until onions are caramelized and golden brown. (about 5 minutes string occasionally.) This will bring out the sweetness of the onion.
- In a small mixing bowl, combine your wet ingredients; Eggs, milk, Worcestershire sauce, and half of the glaze you made earlier. Use a fork to mix well.
- In a large mixing bowl, combine meat, bread crumbs, salt, pepper, browned onion/garlic mix, and wet ingredients.
- Using your hands mix ingredients quickly. You don’t want to overwork it but you want everything distributed evenly.
- Form mixture into 2 inch round balls and place on 2 baking sheets.
- Bake at 350° for about 25 minutes or until balls are firm.
After your meatballs are cooked:
- Using wide mouth quart jars, place your meatballs in the jar and fill about half way.
- Spoon in your glaze sauce until jar is about half full.
- Fill jar the rest of the way with meatballs leaving a generous 1 inch head space.
- You can add one or 2 more tablespoons of sauce on top of those meatballs if you want, but it isn’t necessary.
- Remove air by gently tapping the jar on a dish towel or using a plastic utensil to push the meatballs around. Be careful not to smash them or cut them.
- Wipe your rims with a clean paper towel dipped in white vinegar.
- Put on lids and ringers and screw it finger tight.
- Place jars in your pressure canner, add water and 2 teaspoons white vinegar (to avoid rusting or mineral buildup) and vent for 10 full minutes.
- Bring to 11 pounds of pressure and process quart jars for 90 minutes. (pints for 75). If your manual suggests a different time and pounds of pressure, then follow your manual for canning ground beef.
- When processing is complete, let pressure drop completely. Remove jars from your pressure canner and wipe with a hot soapy dish cloth.
- Label the contents and date.
Cheaper pressure canner
This recipe has made me a wonderful meal on many occasions, especially if I didn’t feel like cooking. I hope you enjoy it for many years to come.
Keepin It Spicy,