Easy and Classic Italian Meatballs

Easy and Classic Italian Meatballs

Yìeld : 50 s.d 60 servìngs


  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried leaf oregano
  • 2 teaspoons kosher salt
  • 4 eggs, slightly beaten
  • 1/4 cup water
  • 1 cup buttermilk
  • 1-1/2 cup unseasoned bread crumbs (I use whole wheat)
  • 4 teaspoons minced garlic
  • 1 medium onion, finely minced or grated
  • 1 cup fresh Italian parsley, chopped
  • 1 tablespoon ground black pepper
  • 1-1/2 lbs. ground pork
  • 3 lbs. ground beef

Preheat oven to 375 degrees. Combine eggs, water, buttermilk, and breadcrumbs in a bowl; let rest for 10 minutes. The mixture will thicken as the bread crumbs absorb the liquid. To this thickened mixture, add garlic, onion, parsley, cheese, oregano, salt, and pepper; stir until combined. In separate large bowl, combine ground pork and beef. Mix meats with fingers or a large fork using a light touch until 2 meats are combined throughout. Add bread crumb mixture to meats. Mix these together, again using a light touch with fingers or large fork. Combine ingredients well, but do not overmix. Form meatballs with hands, or use a scoop. For larger meatballs, use 1/4 cup meat per meatball or use a generous 2" scoop. For mini meatballs, use 1 to 1-1/2 tablespoons per meatball or a generous 1-1/4" scoop. Place meatballs on baking sheets. Bake large meatballs for 30 minutes and mini meatballs for 15 minutes, until no longer pink in center.

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