Italian Meatballs

Submitted by Jekase

"After searching for a meatball recipe for ages, I finally came up with this one and it's a hit. Great in spaghetti, meatball hoagies, etc. They also freeze well after cooking."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• 1⁄2 lb ground beef
• 1⁄2 lb ground pork
• 2 large eggs
• 1 cup Italian style breadcrumbs
• 2 garlic cloves, finely chopped
• 4 tablespoons dried parsley
• 1⁄2 cup grated parmesan cheese
• salt & pepper
• olive oil

directions

1. If using oven method- preheat to 350 degrees.
2. Mix by hand until all ingredients are well incorporated.
3. Spread a little olive oil on cookie sheet to coat.
4. Form meatballs and place on cookie sheet.
5. Bake about 15 minute.
6. Turn meatballs and bake 10-15 minute longer.
7. Use in your favorite Italian recipe.
8. * These can also be pan-fried in olive oil on Med. to Med-Hi if you prefer.
9. Cook's note: After baking, the meatballs can be frozen. In order to keep them from freezing together, pre-freeze on a cookie sheet spaced apart. When frozen, place in freezer bags for later use. Then just use as many as you want. They can be thawed but I just put them into my sauce frozen and simmer until thawed.

Reviews

[Grandma Bee]

Wow! These are terrific. I have to respectfully disagree with vdm86 though. I think they smell GREAT when cooking - made my house smell like an Italian restaurant. I made them for hoagies, with sliced onion & peppers in sauce and melted mozzerella cheese. Will definitely add these to my book.

 

[Dangie515]

Finally! Someone who doesn't put oregano in meatballs like us real italians! Good recipe!

 

[Your Gourmet Girlfriend]

Really good. I did "tweak" the ingredients a bit. More garlic and a variety of fresh herbs from my garden. An excellent base to start with. The eggs, bread crumbs, and meat amounts were spot on. I baked mine and put them in minestrone, MMMMM!!!

 

[andypandy]

I made these with just the exception of adding a little oregano also, no other additions or any changes. I alway pan fry my meatballs, we had some as is for lunch with a tossed salad. My grandson made himself a pita stuffed with the thick slices or should I say halfs and topped with the garden sald. These were great. I froze the rest, and just today I defrosted them to plunge into our homemade tomato sauce which they cooked in for four hours. They held together very good and were delicious. Oh and I also ate one at room temperature after defrosting, and they were as good today as they were the day I made them. Goof recipe and freezer recipe.

 

[Vic F.]

I never thought I'd be able to make meatballs that taste as good as my Grandpop's, but this recipe has it pegged! I used the oven and they turned out perfect. Thank you.