5 lbs ground beef
1/2 c bread crumbs finely chopped
1 1/2 c oatmeal finely chopped
parsley flakes
2 quarts beef stock
4 cans cream of mushroom soup
2 splashes Worcestershire sauce
1/2 onion
1 clove garlic
celery salt
oregano (will use kale powder)
pepper
pepper flakes
thyme
1 t canning salt
Mix oatmeal, onion, garlic, breadcrumbs and spices (dash if not specified). Add beef. Mix well.
Make small meatballs, 1 inch in size. Bake at 350 for 25-30 minutes. Test for doneness.
Mix soup, beef stock, 1/2 t pepper, dash of celery salt, 1 T parsley flakes, 1 1/4 t salt and Worcestershire sauce. Add additional water if the sauce is not thin enough (watery consistency). Bring to a simmer.
Fill quart jars loosely with meatballs, to shoulder of jar. Add sauce to 1 inch head space. Remove air bubbles. Process in pressure canner for 90 minutes at 15 lbs of pressure.
Makes 7 quarts
This recipe is from a youtube video by Janie Pendleton with some personal modifications.
