What better to eat on Columbus Day than Italian food? It had been awhile since I made meatballs because they are very time consuming so with a whole day off and nothing else planned I went for it.
This recipe has received stellar reviews from everyone who has eaten my meatballs. They are well worth the time and effort. You can make them with 100% beef, but to achieve the best flavor, I highly recommend a mix of meats.
Ingredients:
2 lbs of ground beef, lamb, veal, and/or pork (I always use 1 lb of the leanest ground beef, and then 1/2 each of two more meats, depending on what is available at my butcher shop)
2 eggs
1/2 cup water
1/2 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1/3 cup freshly chopped parsley
2 large garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp red pepper flakes
2 jars of your favorite sauce (or your homemade sauce if you’re really ambitious!)
Crack eggs into a large bowl and beat gently. Add water and breadcrumbs, mix, and let rest for 5 minutes.
Add all remaining ingredients except for the meat, and mix until blended. Crumble the meat into the bowl and mix everything together with your hands. Form balls - whatever size you like. I’ve made small ones served with toothpicks at cocktail parties and large ones served as entrees or over pasta.
Pour 1/4 inch of olive oil into a saucepan and heat on medium-high temperature. Once the oil is hot, place a batch of meatballs in, being sure not to crowd them. Flip them over as their bottoms brown.
Meanwhile, pour the sauce into a large baking dish and place the dish in an oven pre-heated to 225 degrees. After the meatballs are browned on both sides, place them in the baking dish and tuck them into the sauce.
Once all of the balls are in the sauce, bake for 1.5 hours. I like to place a layer of provolone or mozzarella over the top at that point and then serve once the cheese is melted (3-4 minutes later).
From start to finish, this project will take you more than 2 hours. But like I said, it’s worth it - whether you choose to serve bite-sized ones (add another 1/2 hour to your prep time!) or just serve these “as is” for dinner. you’ll be sure to impress. Christopher Columbus would be proud.
This recipe has received stellar reviews from everyone who has eaten my meatballs. They are well worth the time and effort. You can make them with 100% beef, but to achieve the best flavor, I highly recommend a mix of meats.
Ingredients:
2 lbs of ground beef, lamb, veal, and/or pork (I always use 1 lb of the leanest ground beef, and then 1/2 each of two more meats, depending on what is available at my butcher shop)
2 eggs
1/2 cup water
1/2 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1/3 cup freshly chopped parsley
2 large garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp red pepper flakes
2 jars of your favorite sauce (or your homemade sauce if you’re really ambitious!)
Crack eggs into a large bowl and beat gently. Add water and breadcrumbs, mix, and let rest for 5 minutes.
Add all remaining ingredients except for the meat, and mix until blended. Crumble the meat into the bowl and mix everything together with your hands. Form balls - whatever size you like. I’ve made small ones served with toothpicks at cocktail parties and large ones served as entrees or over pasta.
Pour 1/4 inch of olive oil into a saucepan and heat on medium-high temperature. Once the oil is hot, place a batch of meatballs in, being sure not to crowd them. Flip them over as their bottoms brown.
Meanwhile, pour the sauce into a large baking dish and place the dish in an oven pre-heated to 225 degrees. After the meatballs are browned on both sides, place them in the baking dish and tuck them into the sauce.
Once all of the balls are in the sauce, bake for 1.5 hours. I like to place a layer of provolone or mozzarella over the top at that point and then serve once the cheese is melted (3-4 minutes later).
From start to finish, this project will take you more than 2 hours. But like I said, it’s worth it - whether you choose to serve bite-sized ones (add another 1/2 hour to your prep time!) or just serve these “as is” for dinner. you’ll be sure to impress. Christopher Columbus would be proud.
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