Delicate Meatballs
This recipe creates a nice, large & tender meatball. 2-3 make a meal. I usually make a double batch of these and freeze the leftovers after they've cooled. The frozen meatballs can be dropped frozen into a lightly-simmering sauce for a great dinner on a busy weekday.
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READY IN: 43mins
SERVES: 6-10
YIELD: 20 Meatballs
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2lbs ground chuck
- 1⁄2lb ground pork
- 1⁄4lb Italian bread (3-4 slices with crusts removed)
- 2tablespoons grated parmesan cheese
- 1tablespoon parsley
- 1⁄2teaspoon italian seasoning
- 1teaspoon salt
- 1⁄2teaspoon pepper
- 1
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DIRECTIONS
- Preheat oven to 400 degrees.
- Place bread in large mixing bowl. Soak with milk for 10-15 minutes.
- Squeeze milk out of bread, discard milk.
- Crack egg into bowl and mix with fork.
- Add cheese, parsley and remaining spices.
- Mix thoroughly with a fork until all ingredients are well blended.
- Place parchment paper on an 11" x17" cookie sheet.
- Add beef and pork to mixture, and mix with hands until combined nicely. Don't overdo it!
- Form balls just under 2" in diameter by passing from hand to hand and squeezing gently.
- Place formed balls on parchment.
- Bake for 18 minutes.
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