Italian Meatballs

glitter's Note:

These are so handy to have on hand for those busy days or unexpected company, that is if you can hold on to them that long. I had to get them in bags before my husband made a full meal without the sauce. They can be used in sauces, wedding soup, as part of the entree with vegies, with dips, let your imagination go. I sometimes serve these with my Marinara sauce here at recipezaar. Talk about a quick meal! All I know is I didn't make enough...

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Yield: 96 meatballs

• 4 lbs lean ground beef
• 1 lb ground pork loin
• 4 cups Italian seasoned breadcrumbs (I use Uncle Bill's recipe, except instead of dry parsley I like fresh)
• 8 eggs
• 2 cups milk
• 1 cup freshly grated parmesan cheese
• 1 -1 1/2 cup fresh parsley, chopped very fine
• 4 cloves garlic
• 1/2-1 teaspoon freshly ground nutmeg
• 1 cup pine nuts (optional)
• salt & freshly ground black pepper

Directions:

1. Combine all your ingredients in a large steel bowl, preferably cold to begin.
2. Mix all ingredients thoroughly.
3. Let stand for 1/2 hour, to blend the ingredients-- I loosely put a wax paper over the top and put the meat back in the fridge.
4. Shape into medium size meatballs about 2 1/2" or so.
5. You can fry them at this point if you like-- but I like them beautifully round so I put them in the oven for 1/2 hour at 350* When using them in your own sauce for spaghetti, gentely cook them on meium-low for 1 hour so they absorb the flavors of the sauce or any other food you are cooking them with.
6. If you are freezing them: After baking, let them cool.
7. Place in Zip-loc bags and store in freezer until ready for use.
8. You can quadruple this recipe and make as many as you wish.
9. it is fast and easy.
10. This recipe makes approx.
11. 96 meatballs.

Reviews

[* Pamela *]

I halfed this recipe because I didn't have enough eggs to make a full batch but next time I willmake sure I have enough. I left out the pine pinenuts, but made everything else as directed. This is a great addition to my OAMC collection. I look forward to trying using these meatballs up with something from my public cookbook "OAMC-stuff to do with meatballs", thanks for sharing this recipe!

[Merlot]

These meatballs are wonderful...moist, tender and full of flavor! I believe keeping the meat cold is the secret. I cooked some of them in my favorite spaghetti sauce for supper tonight. The rest went into the freezer for future soups, appetizers and entres. Thanks for sharing, Glitter. This is a keeper for sure.