Pat'S Standard Meatballs - cooking recipe

Ingredients

2 lbs lean ground chuck
1 lb ground sausage (I use Bob Evans or Jimmy Dean brands)
4 large eggs, beaten
1 tablespoon dried basil
3/4 teaspoon ground red pepper
1 tablespoon italian seasoning
3/4 teaspoon onion powder
1/2 teaspoon dried thyme
3/4 teaspoon ground allspice
1/2 teaspoon curry powder (make sure it's fairly fresh!)
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons sea salt or 1 1/2 teaspoons table salt
2 1/2 cups breadcrumbs (I make my own)
1 cup olive oil
60 ounces spaghetti sauce, canned (I use Hunt's brand)
15 ounces chicken broth

Preparation

Beat the worcestershire sauce into the eggs.
In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
Make up the meatballs, about 1 1/2\" in diameter each. Set them aside on cookie sheets covered with wax paper.
Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain.
In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes.
Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use.
You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine.