Saturday, February 28, 2015

Mega Meatballs


I've never been able to make my meatballs come out as good as my father-in-laws. He is no longer with us.  But I think this recipe is close as far as the ingredients go. The pork may be the key. Give it a try.

1/2 cup grated Parmesan
1/2 cup plain bread crumbs
1/2 teaspoon onion powder
1 teaspoon dry rubbed sage
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup chopped parsley leaves
1 pound ground beef round
1 pound ground pork
2 eggs, beaten
2 cloves garlic, minced
1/4 cup vegetable oil



Preheat the oven to 375 degrees F.

To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.

In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.



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