This recipe makes many, many meatballs, but they are oh so good! We use these meatballs in the all day spaghetti sauce and make meatball sandwiches.
Ingredients
1onion
OliveOil
2clovesGarlic (minced)
1lbGround Beef
1lbGround Pork
3largeEggs
1/2CupParmesan Cheese (grated)
1/2CupFlat Leaf Parsley (chopped)
2tspsSalt
1tspItalian Seasoning
BlackPepper (ground)
1 1/2tspsWhole Fennel Seeds (toasted and ground fine in mortar (1t after processing))
2CupsDried Bread Crumbs
3/4CupMilk
OliveOil
2clovesGarlic (minced)
1lbGround Beef
1lbGround Pork
3largeEggs
1/2CupParmesan Cheese (grated)
1/2CupFlat Leaf Parsley (chopped)
2tspsSalt
1tspItalian Seasoning
BlackPepper (ground)
1 1/2tspsWhole Fennel Seeds (toasted and ground fine in mortar (1t after processing))
2CupsDried Bread Crumbs
3/4CupMilk
Preparation
- Saute onion in ~ 1-2Tolive oil until softened, adding the minced garlic in the last 15 seconds. Remove oinion/garlic mixture to a bowl to cool to room temperature.
- Toast the fennel seeds in a hot pan u til fragrant and the using a mortar and pestle, grind to a fine powder.
- in a large size bowl mix together the eggs, milk and bread crumbs, stir in the Parmesan, parsley, salt, pepper and Italian seasoning.
- Add the ground beef and ground pork and gently, but thoroughly combine.
- Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper, or grease them with olive oil.
- Using a 1 oz cookie dough scoop, scoop the mixture into golf ball sized balls and put on the prepared baking sheets.
- Bake for 20 minutes.
- Remove from oven and let cool.
- Store in 8-10 meatballs in containers or freezer bags.
- Add to the tomato sauce or spaghetti sauce of your choice.
Credits
i have used this recipe.