Italian Meatballs
photo by Pamela
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
96 meatballs
ingredients
- 1814.36 g lean ground beef
- 453.59 g ground pork loin
- 946.36 ml Italian seasoned breadcrumbs (I use Uncle Bill's recipe, except instead of dry parsley I like fresh)
- 8 eggs
- 473.18 ml milk
- 236.59 ml freshly grated parmesan cheese
- 236.59-354.88 ml fresh parsley, chopped very fine
- 4 clove garlic
- 2.46-4.92 ml freshly ground nutmeg
- 236.59 ml pine nuts (optional)
- salt & freshly ground black pepper
directions
- Combine all your ingredients in a large steel bowl, preferably cold to begin.
- Mix all ingredients thoroughly.
- 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.
- Shape into medium size meatballs about 2 1/2" or so.
- 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.
- If you are freezing them: After baking, let them cool.
- Place in Zip-loc bags and store in freezer until ready for use.
- You can quadruple this recipe and make as many as you wish.
- it is fast and easy.
- This recipe makes approx.
- 96 meatballs.
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Reviews
-
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!
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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.
RECIPE SUBMITTED BY
glitter
United States
I am an avid cook and recipe collector. I've been cooking since I was 9 yrs. old. I am the first American from my family so I cook many different European dishes, everything from west to east. If I had a month just to do what I would like to do...I would like to cook that month with a famous chef. I also write a bulletin for a Service to Mankind organization. Since I collect recipes anywhere I can see them, I've been asked to share them with my readers. So this site is wonderful not just for me!