* 1# 80/20 ground beef * 1# ground pork * 2 whole eggs * 3 TBSP onion, finely diced * 3-4 cloves garlic, diced * 1/4 C chopped italian parsely * 1/4 C bread crumbs * 1/4 C cream, or half and half * 1/4 C fresh grated parmesean * 1 TBSP italian seaoning * 1 TBSP oregano * 1TBSP saly * 1/2 TBSP pepper
Saute onions and garlic until translucent and fragrant, about 5 minutes. Add all ingredients to a large bowl and fold until thoroughly mixed. (A stand mixer with a paddle attahment will work also). Roll out meatballs to desired size (I do 2 oz for dinner portions and 1/5 oz for meatball sub sized).
Heat canola or similar oil in a pan, working in batches brown the meatballs. Transfer to sheet pan and cook in oven 10 minutes at 425 convection setting, turning half way through.
Makes about 20 full size or 25 sub sized meatballs
2 Comments
Recipe:
* 1# 80/20 ground beef
* 1# ground pork
* 2 whole eggs
* 3 TBSP onion, finely diced
* 3-4 cloves garlic, diced
* 1/4 C chopped italian parsely
* 1/4 C bread crumbs
* 1/4 C cream, or half and half
* 1/4 C fresh grated parmesean
* 1 TBSP italian seaoning
* 1 TBSP oregano
* 1TBSP saly
* 1/2 TBSP pepper
Saute onions and garlic until translucent and fragrant, about 5 minutes. Add all ingredients to a large bowl and fold until thoroughly mixed. (A stand mixer with a paddle attahment will work also). Roll out meatballs to desired size (I do 2 oz for dinner portions and 1/5 oz for meatball sub sized).
Heat canola or similar oil in a pan, working in batches brown the meatballs. Transfer to sheet pan and cook in oven 10 minutes at 425 convection setting, turning half way through.
Makes about 20 full size or 25 sub sized meatballs
Looks great! All you need now is spaghetti.