THE BEST HOMEMADE ITALIAN(ish) MEATBALLS

No need for processed, run of the mill frozen meatballs from the grocery store!  Making your own delicious and tender homemade meatballs is easy and will be a family favourite. My slightly twisted version of Italian meatballs are also very versatile. 

Simmer them in your favourite marinara or bolognese sauce, serve them with a rich mushroom gravy or even use them in a meatball sub sandwich! 

They also freeze extremely well for busy work days.  Just defrost in the fridge overnight and serve them your favourite way.

INGREDIENTS:

1 large onion, finely diced

1 tbsp olive oil

1 tsp Salt

2 cloves garlic, minced

1/4 tsp crushed red pepper

1 1/2 pound ground beef

1/2 pound ground pork

2 large eggs

1/2 cup grated Parmigiano or parmesan cheese

1/4 cup finely chopped parsley

1 cup breadcrumbs

1/2 cup milk

2 tbsp ketchup

DIRECTIONS:

• In a large frying pan sauté the onions and salt in the olive oil over medium-high heat for 5 - 7 minutes. Add the minced garlic and the crushed red pepper and saute for another 1 to 2 minutes. Remove from heat and allow to cool. 

• In a medium bowl, combine eggs, bread crumbs, cheese and milk and stir to combine.  Set aside for 5 minutes.

• In a separate large bowl combine the meats, bread crumb mixture, parsley and ketchup. Add the cooled sautéed onions and garlic.  With your hands, mix really well until the seasonings are completely incorporated. I like to use disposable gloves as my hands get so cold from the meat.  Add a bit more milk if needed. This is when I test to see if the meat is seasoned to my liking by forming a small patty the size of a flattened golfball and frying it. Adjust taste by adding more salt or ketchup.

Ground beef

Ground pork

Sauted onions, garlic & red chili flakes

Chopped Parsley

Bread crumb mash (Bread crumbs, milk, eggs, salt & pepper)

Ketchup

• Preheat the oven to 375 degrees F.

• Form the meat into desired size by rolling a few spoonfuls between your hands.  If I am serving them in marinara or pasta sauce with spaghetti, I like to make them 2” in size.  If I’m using them in a creamy mushroom sauce or for meatball subs, I usually make them around a 1” size.  

Place them on a cookie sheet and bake in the preheated oven for about 30 minutes for 2” sized (20 minutes for 1” sized) or until the meatballs are cooked all the way through. Turn the meatballs over halfway through the bake by either shaking the pan or using tongs.  

Add cooked meatballs to a pot of hot marinara or creamy mushroom sauce and allow to simmer on low for a minimum of 15 minutes before serving. An hour is even better!

Make it stand out

IT’S A THING OF BEAUTY!