Italian Style Meatballs

Submitted by Amy Dyke

"This recipe makes a lot! You can freeze 1/2 of them and toss the rest into a meatless version of my Grandma Shannon's Spaghetti Sauce (posted separately) and you'll have a delicious ensemble! These meatballs have the perfect blend of texture and savory spice. My husband and kids absolutely love them. Feel free to substitute ground turkey for the beef. Enjoy!"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 18

ingredients

• 2 lbs beef
• 1⁄2 lb Italian sausage
• 3 eggs
• 3 garlic cloves, minced
• 1 tablespoon fresh parsley
• 2 teaspoons salt
• 1⁄2 teaspoon pepper
• 2 cups soft breadcrumbs
• 1 cup grated parmesan cheese
• 1 tablespoon oil (for browning meatballs)

directions

1. Combine all ingredients and knead together. Shape into 36-1" balls.
2. Using a large fry pan over medium heat, brown meatballs equally on each side, about 7-8 minutes.
3. Add to an already prepared large pot of spaghetti sauce and cook on a low simmer for 30-40 minutes. Test for doneness.
4. If freezing a large amount, skip the last step of adding them to the sauce, and instead, bake them on a large baking sheet in a 375 F oven for 30 minutes, spaced 1/2" apart. Let cool. Drain any visible grease, cover with foil and flash freeze them in a single layer on a baking sheet. After frozen, you can then place the meatballs in a Ziploc freezer bag to store in your freezer for up to 2 months.