It’s no surprise that Chicago is a sports-mad city—it boasts teams from all five major pro sports. Harry Caray’s Italian Steakhouse, founded by Chi-town’s legendary baseball announcer and housing a museum’s worth of athletic memorabilia, has invited former NFL pros to mingle with game watchers on Super Bowl Sunday. The menu’s crowd-pleasers are the sturdy pork-and-beef orbs. Read more about the origins of your favorite Super Bowl party foods
Harry Caray's Meatballs
- 2 lb ground beef
- 2 lb ground pork
- ⅓ cup finely diced yellow onion
- ⅓ cup finely diced green bell peppe
- ¼ cup ketchup
- ⅓ cup tomato juice
- 1 Tbsp Worcestershire sauce
- Dash of Tabasco sauce
- 2 Tbsp grated Parmesan cheese
- 2 Tbsp grated Romano cheese
- 4 Tbsp bread crumbs
- 1 Tbsp chopped fresh parsley
- 3 eggs
- 1 tsp salt
- ½ tsp black pepper
Preheat the oven to 350°F.
In a large mixing bowl, combine beef, pork, onion, and green pepper. Mix well. Add remaining ingredients and mix until well combined.
Form mixture into 3-ounce balls, each slightly larger than a golf ball. Place meatballs on a baking sheet. Bake for 35 minutes or until meatballs reach an internal temperature of 140°F. Rotate baking sheet after the first 10 or 12 minutes of cooking.
These hefty orbs are great on a plate with teriyaki or barbecue sauce; loaded into long garlic-buttered Italian hero loaves with mozzarella cheese and marinara sauce, or served on rolls with marinara as sliders.
Serves 10-12 (Makes 24 meatballs). Per Serving: 190 cal, 2g carb, 17g protein, 13g fat, 80mg chol, 220mg sodium, 0g fiber