Ok so it’s not really spicy, in fact, it’s not spicy at all. But it is really, really good. Meatballs had been on my mind a lot recently. I don’t know why. Perhaps because of one of those time warp videos on Facebook that was calling for…yuck…frozen, pre-packaged meatballs or perhaps because I’d never made my own before. I don’t know, but I felt compelled to make them. I decided to make homemade meatballs and the aforementioned time warp video recipe. The meatballs were amazing. The time warp video recipe was a failure. I’m not shy about sharing my cooking failures with you all but today, let’s just focus on the meatballs because they are so versatile. You can use meatballs in lots of different ways…spaghetti, subs, casseroles, crock pot dishes, soup…so much!!!! And you can freeze them for future use.
In my opinion, there are two VERY important factors for really good meatballs. The first is to use a combo of meats. I used ground beef, ground pork and ground spicy Italian sausage. The other is to use stale Italian bread and pulverize it into bread crumbs in the food processor. Sure canned bread crumbs are easier, and more convenient, and if it’s all you’ve got, go ahead and use them. But the consistency and freshness (yes the freshness from STALE bread) makes for a better binder to hold the meatballs together.
1 pound ground beef (don’t use a very lean beef. Use at least 80/20)
1/2 pound ground pork
1/2 pound ground Italian sausage (spicy is best)
6 minced garlic gloves
3 cups Italian bread crumbs
Handful of chopped fresh Italian parsley
1-2 cups grated Romano cheese
Salt and Pepper
A dash of milk
In a large mixing bowl, combine all three meats with eggs, salt, pepper, garlic, cheese and parsley. Mix together until well blended. Add bread crumbs by the handful and incorporate into meat mixture evenly. Continue to add bread crumbs until you’ve used all three cups. Continue to combine everything until well blended. Add milk if mixture seems a little too dry. I only added about 2 tablespoons to my entire mixture.
Form into meatballs of desired size (as you can see from my picture, I made BIG ones) and place on wax or parchment paper.
Meatballs can be cooked in olive oil, baked in the oven or added to a sauce in a crock pot. You can also freeze any leftovers.
Note: my family loved these meatballs exactly how this recipes calls for them to be prepared. I didn’t particularly care for the Romano cheese in them. I used 2 cups but next time I’m only going to use 1 cup or maybe leave it out all together.
This recipe will make approximately 25-30 medium to large sized meatballs.