Yield: 24 meatballs
Prep Time: 25 min Cook Time: 30 min
Use them to top spaghetti or to stuff inside rolls for meatball sub sandwiches!
Ingredients:
3/4 pound ground beef
3/4 pound ground pork
3 cloves garlic, minced
3/4 cup breadcrumbs
2 large eggs
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped parsley
1/4 teaspoon salt
freshly ground black pepper
splash of milk
olive oil
6 cups marinara sauce (2 jars or homemade)- more or less, as desired
Directions:
1. In a large bowl, combine the meat, garlic, breadcrumbs, eggs, Parmesan, parsley, salt, a couple of grinds of pepper and a splash of milk. Mix together well with clean hands. Roll into 24 1 1/2-inch balls and place on a rimmed baking sheet. Place the baking sheet with the meatballs into the freezer for 5 to 10 minutes to firm them up slightly.
2. To brown the meatballs, heat a couple of swirls of olive oil (about 2 tablespoons) in a heavy pot or large skillet over medium-high heat. Add the meatballs, turning to brown all sides. They do not need to be cooked through.
3. Add the meatballs and marinara sauce to a large pot and stir gently. Heat over medium heat until the sauce begins to bubble. Reduce heat to a simmer and cook for 20 minutes, stirring very gently a couple of times during simmering.
4. Serve meatballs and marinara over noodles or stuffed into rolls with melted mozzarella cheese
Tips:
*If you are preparing this recipe as Gluten-Free, just be sure to use GF breadcrumbs in place of regular. And use GF marinara sauce, of course.
Source: RecipeGirl.com (adapted slightly and reprinted with permission from William Morrow from Food From My Frontier)
From:
I used the ingredients from above and cooked them as directed in this recipe. I made the sauce from this recipe and made the subs that way. I made the meatballs as directed, size wise. April thought they should be smaller so they all go more browned. At the size I made them, they needed more than 12 minute to cook, but maybe smaller they would be ok. Kids seemed to enjoy them.