Very pleased with how these turned out.
3lbs ground beef, 1lb ground pork. I diced 2 medium onions, 2 stalks of celery, and one small carrot. Sautéed for about 5 minutes and added 8 cloves of garlic. Kept it on the heat for another few minutes then into the blender on low to smash everything up. Added in a handful of parsley stems, salt, pepper, and pecorino Romano cheese. On low again. I let that cool for a couple of minutes and added about 6oz milk, 1 cup of bread crumbs, and 4 eggs. Blended on low and added to the meat.
These are pretty large meatballs; maybe 3oz each. I laid out 35 on a 2/3 sheet pan. Baked at 375 for about 35 minutes. Each ball had a drizzle of olive oil before going in the oven.
I'll have mine with tomato sauce and pasta. My wife will have hers with pesto and pasta. My 18 month old will throw hers on the floor.
by rtice001
3 Comments
For those who want to do even more meal prepping:
Dice 2-3 onion and 6 celery stalks and 6-12 cloves of garlic and sauté them in a large pot.
Then take 3 large cans of tomato sauce, 2 large cans of diced tomato and some tomato paste, garlic, Italian seasoning, and a few more cans of water, put it on low, get it to a simmer, then use a stick blender to make it smooth, add the meatballs you’ve already cooked and 2-3 bay leafs, and simmer as low as possible, stirring as often as humanly possible for 8 hours.
Package meatballs and sauce in a freezer proof container. Excess sauce can be saved without meatballs and used to make lasagna.
If you’re feeling adventurous, you can add quartered eggplant during the last hour or so, or even boiled eggs during the last 4 hours of cooking.
I had a good laugh when I read about your 18 month old’s appreciation for your cooking. Ah, the good old days that I don’t miss.
Looks great!