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  • Italian Meatballs

    1 vote
    Italian Meatballs
    Prep: 15 min Cook: 25 min Servings: 14
    by Bob Vincent
    126 recipes
    >
    These are tasty meatballs. Everyone has their own version. This one was based on what I had on hand and the fact that I needed to use up some ground beef and pork I used for something else. Though traditional Italian meatballs are usually fried I elected to bake them to reduce fat content a bit. I made a large batch which resulted in 28 meatballs 2 ounces each. They freeze well so making a large amount that can be used later is convenient. These are large meatballs so 2 will provide an ample serving with pasta. They are great with a good red sauce and any kind of pasta.

    Ingredients

    • 1 1/2 Lb ground pork
    • 2 Lb ground beef (I used 85/15)
    • 1/2 cup dried bread crumbs
    • 1/2 cup grated parmesan romano cheese
    • 6 cloves garlic, pressed & creamed
    • 1/2 cup Italian parsley, chopped
    • 1 Tbs Italian sausage seasoning (I used Penzey's)
    • 1 Tbs dried basil
    • 1 Tbs dried Italian seasoning
    • 3 ea eggs
    • 1 tsp garlic pepper
    • 1 tsp Kosher salt

    Directions

    1. Preheat oven to 375^
    2. Combine all of the ingredients in a large bowl or a stand mixing bowl. I used a KitchenAid which made mixing easy.
    3. Form into 2 ounce balls. Wetting your hands when shaping the balls makes forming into balls easier.
    4. Place on sprayed broiler pan and bake for 25 minutes or until nicely browned and done. Some of the cheese leak out from the balls.
    5. If freezing place on Silpat or waxed paper lined baking sheet and freeze individually. After frozen store in plastic bags. They will keep in for at least a couple of months.

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