Ingredients: |
Ingredients: Meatball Ingredients:
Meat
1 Pound Ground Beef
1 Pound Ground Pork
(If you can find Ground Veil use that too, just end up with 2 pounds of meat.)
Wet
2 Eggs
2 Tablespoons EVOO
Dry
1/4 Cup each of Parmesan, Romano and Asiago Cheese, grated
2 Teaspoons Dry Basil
2 Teaspoons Dry Parsley Flakes
2 Teaspoons Garlic Powder
2 Teaspoons Kosher Salt
1 Teaspoon Red Pepper Flakes
1/3 Cup Bread Crumbs for the mixture, at least 1 Cup more for rolling
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Directions: |
Directions:Meatball Directions:
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine all ingredients.
Using your hands, mix all ingredients until well incorporated. (If too wet, add more bread crumbs.)
Use immediately or place in refrigerator for up to 24 hours.
Place the remaining bread crumbs into a small bowl for rolling.
Using a scoop, try to make the meatballs the same size, depending on how you feel that day.
Using your hands, shape the meatballs into rounds,
Roll in bread crumbs and place the meatballs in individual, miniature muffin pan cups.
If going for role reversal, which I often do, roll the Meatball mixture, before rolling in bread crumbs, into a tube, sausage, shape and cut them into about 2 inch portions, then roll them in the bread crumbs. These would be baked the same way, except for no muffin pan, use sheet pans with cooling racks.
Bake for 30 minutes or until golden and cooked through.
Plop some Mother Sauce on everything to keep them moist.
Sausage Rolls (or Balls):
1/2 Hot, 1/2 Sweet Italian Sausage (skin, casing, removed...) If your HOT sausage is not actually hot, like I find in my area, add Crushed Red Pepper that has been pulsed in a food processor or spice mill.
Mix by hand and roll out things about 3/4" wide and cut them at about 2" long. Or use the same scooper and make balls.
Bake them as above; for 30 minutes or until cooked through.
Plop some Mother Sauce on everything to keep them moist. |
This recipe for FJR's Baked Meatballs and Sausage Rolls is from