SIZZLING ITALIAN MEATBALLS

There is nothing like really good Italian Meatballs, bursting with the flavor of garlic, onions and herbs and made light and fluffy with the use of eggs.

To make your own Meatballs you will need just a few ingredients.   First of all you need the  meat (ground beef is my favorite – lean – but some people prefer turkey or chicken or a combination of beef, veal and pork.)  For every pound of beef you will need:

  • 3 Eggs
  • 1/2 cup Italian Style Bread Crumbs
  • 1 clove Garlic, minced
  • 1/2 Onion, chopped
  • 1 tsp. Salt
  • 1/4 tsp. ground Black Pepper
  • 3 Tbsps. Romano Cheese
  • 1 Tbsp. minced Parsley

 

Place all the ingredients in a large mixing bowl and mix well by squeezing the ingredients together with your hands.  (You may wear plastic gloves if you so desire) Be sure that all the ingredients are evenly combined and well mixed.

Shape the meat mixture into golf ball size portions (using a #20 or 30 food scoop works really well) If you are using the scoop, scoop each portion first and place on an oiled tray.  Then moisten your hands with cold water and finish shaping the meat into round balls.

There are two methods of cooking:

I –    Place the Meatballs on a foil lined jelly roll pan (cookie sheet with sides) and bake in a 350 degree oven for about 15  20  minutes.  Finish cooking them in the sauce of your choice.

OR

 

II –  Heat about 1/4 cup of Olive Oil in a large skillet over medium high heat;  add the meatballs to the hot oil  and  cook  until  brown on the cooked side.  Gently turn over and cook on the other side.  Remove from the skillet and blot on paper towels, then add to the sauce of your choice.

To see the meatballs sizzling please check out Youtube.

You can make the meatballs early in the day and refrigerate until you are ready to add them to the sauce.

The quantities above will yield approximately 12 – 15 meatballs.

 

For our Spaghetti and Meatball dinner I made a mushroom sauce with onions, garlic and crushed tomatoes and diced tomatoes.  I used plenty of fresh Basil and about 1-2 tsps. dried Oregano.  You can use any kind of pasta that you like but tonight I went traditional and used De Cecco Spaghetti.  A mixed green salad and garlic/cheese bread finished off the meal along with mango iced tea.

 

 

 

 

 

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