Thursday, August 28, 2014

Homemade Meatballs

Everyone needs a good go-to meatball recipe! This one is simple and savory. The combo of the ground beef, sausage, garlic, fresh herbs and freshly grated Parmesan create a classic meatball with an added punch of flavor.  You will want to eat them plain... right out of the oven... or with tomato sauce... on a sandwich or flatbread for leftovers... the list goes on. These are on repeat at the Fry house year-round -- I hope y'all enjoy them as much as we do!

1 lb. (lean) ground beef
½ lb. pork sausage
½ cup sweet onion, diced

2 green onions, diced
2 cloves garlic, minced (or you can use 2 tbsp jarred minced garlic)
¾ c Parmesan cheese, freshly grated
¾ c garlic + herb bread crumbs
2 eggs, lightly beaten

2 tbsp parsley (fresh or dried)
1 teaspoon salt
½ teaspoon pepper
dash red pepper flakes
¼ c water

olive oil

Preheat oven to 350°.

Heat oil over medium-high heat in sauté pan. Sauté onions and 1 teaspoon salt until translucent, about 4-5 minutes. Add in garlic and cook an additional minute, stirring frequently. Set aside and let cool.

In large mixing bowl (I prefer to use my KitchenAid so it does most of the work for me), blend together the meats, cheese, bread crumbs, eggs, parsley, remaining salt, pepper, red pepper flakes. Add in your onion mixture and water then mix one final time.

Roll meat mixture into preferred size (I make them about the size of a golf ball). This recipe should make about 25-30 meatballs.

Bake on a parchment or foil lined baking sheet for 25-30 minutes or until cooked through, turning once halfway. 

Serve however your heart desires! In the picture above I added them to some garlic & basil marinara and let the sauce heat through for about 20 minutes (to add a little more flavor). They also freeze well if you want to double the batch and save some for an easy weeknight meal later on.

Enjoy, y'all!  


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