Prep 10 mins
Cook 6 mins
These meatballs are very tasty and easy to put together. Hope you like them.
- 1⁄2 cup olive oil
- 1 lb ground beef
- 1⁄2 lb ground pork
- 1⁄2 cup grated romano cheese
- 1⁄4 cup onion, finely minced
- 1⁄2 cup seasoned bread crumbs
- 1⁄4 cup dried parsley
- 1 tablespoon garlic powder
- salt and pepper
- in a large bowl, combine all ingredients.
- pat into 1-inch meatballs.
- fry in olive oil until browned, approximately 3 minutes per side.
- add to your favorite sauce recipe.
Delicious meatballs! I also baked mine (personal preference) but followed the recipe other than that. I used the meatballs for spaghetti and the combination was delicious. Thanks for sharing. Made for Pick-A-Chef Fall 2009.
Excellent meatballs. Per Tinderbell's review, I made these up in the morning and covered them and put them in the refrigerator until I was ready to make dinner. I also baked mine in the oven at 350 for 30 minutes and they turned out really good. I might decrease the amount of olive oil next time but other than that would not change a thing. Used this in Tinks' Lorilyn's Spaghetti Sauce and really enjoyed dinner tonight. Thanks :)
We loved these meatballs! I used fresh parsley, as I had it on hand, & a full pound of pork because I got distracted & when I came back dumped the whole thing in before I realized it. I was wary about not using the egg, but the olive oil worked just as well. I made them up in the morning, layed them out on a jelly roll pan, & refrigerated them until cooking time. I baked them at 350* for 30 minutes then transferred them to a large platter covered with a couple of paper towels to drain. Then put them in a pot of simmering sauce til heated through. I invited a friend over to try them because Ladderman's Italian Wedding Soup Firehouse Style made a soup lover out of him two days before. 5 stars from each of us, so technically that's 20 stars. Thanks for sharing; this is a keeper! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.