Italian Meatballs. Make Simple Meatballs With Pomodoro Sauce And Stir-In Garlic. Find Deals on Meatballs Italian in Groceries on Amazon. These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs.

They're extremely easy to make and can be made ahead of time for an easy weeknight dinner. These meatballs with spicy Italian turkey sausage, spicy Italian ground turkey, Cheddar cheese, egg, onion, and seasoning are great for snack or in your spaghetti. I use these as a great snack item. You can cook Italian Meatballs using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Italian Meatballs

Prepare 1 lb of regular ground beef.
You need of I lb of ground pork.
You need 1/3 cup of italian breadcrumbs.
It's 1/2 cup of regular milk.
Prepare 1/4 cup of grated parmesan reggiano.
You need 1/2 cup of fresh parsley.
Prepare 2 of whole eggs.
It's 2 tsp of ground Himalayan pink sea salt.
You need 1 tsp of ground black pepper.
You need 2 pinches of cayenne pepper.
You need 2 pinches of smoked paprika.
You need 2 of ground garlic cloves.
You need 1 half of medium sized white onion diced.

I use small snack-size bags, place three in each bag, and freeze. In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth. This classic baked meatballs recipe is full of authentic Italian flavors like garlic, herbs, and onion. Ground beef meatballs are quick and easy to make and can be used in versatile ways.

Italian Meatballs instructions

Medium dice the white onion and sweat it on med heat until soft let cool and move on to mix breadcrumbs and milk.
In a separate bowl mix bread crumbs and milk together let sit until it becomes a paste move on to prepare other ingredients...
Finely chop fresh parsley set aside.
Crush 2 large cloves of garlic set aside.
Grind pepper sea salt and cayenne pepper and smoked paprika together set aside.
Crack 2 large eggs set aside in ramiken.
Lightly softly mix together beef and pork until well blended with a wooden spoon not too much or meat will become tougher.
Add milk and bread crumb mixture then eggs lightly whipped....
Now add the rest of the ingredient parsley... parm cheese salt etc... and blend again with a wooden spoon very lightly but well enough to be fully blended....
Cover mixture with serrand wrap and place in cooler or refrigerator for 20 to 30 mins for best results... the your mixture will be ready to roll into meatballs...
Get a small dish if water tobwet hands and start rolling small to medium sized balls just a tad bigger than a half ball into ypir hands squishing rolling gaping pressing until you reach desired shape and size place them on a tray and freeze or place them on parchment or silicone onto a properly sized baking sheet...
Pre heat oven to 420 and bake for 30 to 45 mins until desired brown outer coloring encases the whole ball.. turn dont burn and let the fat from the pork cook these scrumptious tender juicy little flavour crystal balls of goodness... my take on an italian meatball. Enjoy and destroy those little nuggets of love..

You can eat them straight out of the oven or smother them in marinara sauce and serve them over pasta. Meatball recipes are often challenged by chefs who claim, Mine are the best! Even though my meatballs ARE the best, I will make no such claim. This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!