The Signature Blend 2lb Loaf

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Sketched Steer with Chuck & Brisket Parts highlighted in blue to note which cuts are used in the Burger Blend

A UNIQUE BLEND OF PREMIUM CUTS OF CHUCK & | BRISKET PERFECT FOR ALL GROUND BEEF DISHES

A signature recipe perfected over four generations
Made from premium cuts of chuck & brisket
Ideal for meatballs, bolognese, and other ground beef dishes
75/25 Ground Beef (lean/fat)
Click here to view the Nutritional Panel

Schweid-o-meter

Beef Flavor

Mild ⚫⚫⚫⚫⚫⚫⚫⚫ Robust

Tenderness

Firm ⚫⚫⚫⚫⚫⚫⚫⚪ Tender

Marbling

Low ⚫⚫⚫⚫⚫⚫⚪⚪ High

Yaya’s Meatballs by George Motz

Spaghetti and Meatballs are one of my favorite comfort foods of ALL TIME. For years I’ve tried to master the meat ball and never made balls I would brag about. That all changed after a visit to my mom one day. She too had been struggling with a recipe she liked. I happened to walk in to find big balls submerged in sauce. Her new recipe was perfect, but I embellished a bit with a slight Swedish tweak. It’s essentially a cross between Italian and Swedish meatballs BUT the only spice is salt, and the only meat is BEEF. The real magic happens when you submerge the finished balls into a red sauce and let it simmer for hours.

– George Motz

Click here for the full recipe video.

Yaya's Meatballs by George Motz

CourseGround Beef
CuisineAmerican

Yaya's Meatballs by George Motz

CourseGround Beef
CuisineAmerican

Ingredients

Meatball Recipe

Red Sauce Recipe

Servings:

Units:

Instructions

1. Heat oven to 400˚F
2. Sauté onions in butter and let cool. Mix breadcrumbs and half & half in bowl until a paste forms. Add onion/butter mixture to paste and pinch of salt. Taste here. If it tastes awesome, you’re ready for the next step.
3. Add Schweid & Sons Ground Beef, eggs and parmesan and mix by hand until uniform (no spoons here). Put in fridge for at least 20 minutes to cool.
4. Form the chilled beef mixture into balls, space in a large cast iron pan or baking dish and into the oven for 25 minutes.
5. Make sauce while meatballs are cooking. Open all cans of tomatoes BEFORE starting so there is no delay on adding it to the pot. Add olive oil in a pot large enough for sauce and meatballs. Turn on medium heat and sauté garlic for 1 minute until fragrant - do not burn the garlic. Add tomatoes, stir and cook covered for 10 minutes.
6. Remove from heat, carefully pulse in a blender for 3-5 seconds (or immersion blender in pot). Add it back to the pot and simmer with the cover on.
7. Add finished balls to the sauce. This can sit on stovetop for hours, simmering….enjoy!

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Ingredients

Instructions

You can check off items on the list below as you complete your ingredients list!

Yaya's Meatballs by George Motz

CourseGround Beef
CuisineAmerican

Yaya's Meatballs by George Motz

CourseGround Beef
CuisineAmerican

Ingredients

Meatball Recipe

Red Sauce Recipe

Servings:

Units:

Instructions

1. Heat oven to 400˚F
2. Sauté onions in butter and let cool. Mix breadcrumbs and half & half in bowl until a paste forms. Add onion/butter mixture to paste and pinch of salt. Taste here. If it tastes awesome, you’re ready for the next step.
3. Add Schweid & Sons Ground Beef, eggs and parmesan and mix by hand until uniform (no spoons here). Put in fridge for at least 20 minutes to cool.
4. Form the chilled beef mixture into balls, space in a large cast iron pan or baking dish and into the oven for 25 minutes.
5. Make sauce while meatballs are cooking. Open all cans of tomatoes BEFORE starting so there is no delay on adding it to the pot. Add olive oil in a pot large enough for sauce and meatballs. Turn on medium heat and sauté garlic for 1 minute until fragrant - do not burn the garlic. Add tomatoes, stir and cook covered for 10 minutes.
6. Remove from heat, carefully pulse in a blender for 3-5 seconds (or immersion blender in pot). Add it back to the pot and simmer with the cover on.
7. Add finished balls to the sauce. This can sit on stovetop for hours, simmering….enjoy!

Share this Recipe

1. Heat oven to 400˚F
2. Sauté onions in butter and let cool. Mix breadcrumbs and half & half in bowl until a paste forms. Add onion/butter mixture to paste and pinch of salt. Taste here. If it tastes awesome, you’re ready for the next step.
3. Add Schweid & Sons Ground Beef, eggs and parmesan and mix by hand until uniform (no spoons here). Put in fridge for at least 20 minutes to cool.
4. Form the chilled beef mixture into balls, space in a large cast iron pan or baking dish and into the oven for 25 minutes.
5. Make sauce while meatballs are cooking. Open all cans of tomatoes BEFORE starting so there is no delay on adding it to the pot. Add olive oil in a pot large enough for sauce and meatballs. Turn on medium heat and sauté garlic for 1 minute until fragrant - do not burn the garlic. Add tomatoes, stir and cook covered for 10 minutes.
6. Remove from heat, carefully pulse in a blender for 3-5 seconds (or immersion blender in pot). Add it back to the pot and simmer with the cover on.
7. Add finished balls to the sauce. This can sit on stovetop for hours, simmering….enjoy!

SEE WHAT ELSE SCHWEID & SONS HAS TO OFFER

Certified Angus Beef® brand The Butcher’s Blend 2lb Loaf

The CAB Butcher's Blend 2lb loaf package with a brown kraft sleeve and inside you see fresh ground beef.

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The All Natural Blend

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