We’re making meatballs! This will be one of several recipes but were starting with the basic first. Now the key to making a great tasting Italian meatball is to use a variety of meats. My favorite combination is 50% beef, 50% pork…and trust me the pork is what makes it amazing! While some use veal as well for its tenderness it can be pricey plus with all the other flavors going on here it can get lost in the mix. Anywho….after a week of experimenting I finally got the recipe right. Give these a try the next time you’re craving the old classic….spaghetti and meatballs.
- ½ lb of ground beef
- ½ lb ground pork
- 2 cloves of garlic chopped
- ½ cup breadcrumbs (panko preferred)
- 2 tbsp of chopped flat leaf parsley
- ½ cup grated Parmesan cheese
- ½ tsp kosher salt
- ¼ tsp of red pepper flakes
- ¼ tsp black pepper
- 1/8 tsp of ground nutmeg
- 1 beaten egg
- Preheat the oven to 350F and line a baking dish with aluminum foil.
- Wash the parsley thoroughly and pat dry with a paper or cloth towel
- Smash the garlic cloves with the flat end of a knife to remove the skin and crush the clove. Chop the garlic cloves and set aside
- Place the ground meat, breadcrumbs, parsley, Parmesan, garlic, nutmeg, egg, salt and pepper. Combine very lightly with a fork until the ingredients have been incorporated. Do not over mix or the meatballs will turn out tough.
- Using a ¼ cup measuring cup scoop out some of the mixture. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 8 meatballs per pound of meat.
- Place the meatballs on the baking pan; bake for 20 – 25 minutes or until browned and cooked through.
- Pair these with pasta….my favorite is spaghetti rigati because the little groves hold the sauce so well.
- These are also wonderful in a sammie with loads of marinara
- Change it up! Try using any mix of ground meats like chicken, turkey or veal. Just be sure you use meats that add both texture and flavor.