Though GERI WASKIEWICZ (Spring Hill, Tennessee) has been in the South for the last twenty years, she was born in Wilkes-Barre, Pennsylvania. She has three grandchildren, all of whom live in Tennessee. Her oldest grandson, J. J. DUBIN (Nashville, Tennessee), loves doing things with his grandma and especially enjoys when he gets to spend the night at her house. And according to J. J.’s mom (Linda Waskiewicz Dubin), “Grandma and J. J. are always in the kitchen together, making cookies, homemade ice cream, and all sorts of treats.”
1 pound ground beef
1 pound ground turkey
1 large egg
½ cup bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon crushed basil
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups tomato sauce* (for cooking in a slow cooker only)
1 In a large bowl combine the beef, turkey, egg, bread crumbs, onion powder, garlic powder, oregano, basil, salt, and pepper by hand. Form the meat mixture into 25 to 30 (1-inch) balls.
2 If baking, preheat the oven to 350 degrees. Place about 1 inch apart in a 9 × 13-inch casserole dish. Bake for 40 minutes, turning once during the baking process. When the center is no longer pink, remove from the oven and blot on paper towels to remove any grease. Add toothpicks and serve warm as an appetizer with your favorite sauce for dipping.
3 If using a slow cooker, place the formed meatballs into a slow cooker. Cover the meatballs with the tomato sauce and cook on low to medium heat for 6 to 8 hours, stirring occasionally. Serve warm as an appetizer.
MAKES 10 TO 12 APPETIZER SERVINGS.
NOTE: Leftover meatballs are great for sandwiches or as an accompaniment to your favorite pasta and sauce.
* Instead of tomato sauce, you can substitute a mixture of 1 bottle (12 ounce) of Heinz Chili Sauce and 12 ounces of grape jelly and follow the slow cooker cooking instructions.