Ingredients: |
Ingredients: 1 lb ground beef
1 lb ground veal
1 lb ground pork
(some stores sell this at "meatloaf blend" and you can get 1 lb of it and cut the other ingredients by 2/3 and make only 10 meatballs)
1 Tbsp dried basil
1 Tbsp dried oregano
1/4 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
2 eggs
1 cup seasoned bread crumbs
1/2 large yellow onion, chopped
1 Tbsp diced garlic from a jar (or 2 whole, fresh cloves, minced)
1/2 cup parmesan cheese (grated, like Kraft)
vegetable oil
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Directions: |
Directions:• In a large mixing bowl, combine the meats just a little, using your hands.
• Then add in all of the other ingredients and mix with your hands until thoroughly mixed but gently because if you mix or handle too much, the meatballs with be tough.
• In a large frying pan, heat 1/4" of vegetable oil until clear looking (you want it hot)
• Make 3" round balls and place into the oil, only one layer at a time with enough room to turn the balls. Cook on medium heat.
• When you see the edges cooking and turning a bit brown, use tongs to turn over to another side. You'll want to brown on at least 3 or 4 sides if you can so that most of the exposed meat is cooked to seal in juices.
• When the balls are thoroughly browned, remove with the tongs to a plate with paper towels on it to drain grease.
• This process will take about 30 min for 3 lbs of meat or about 25-30 meatballs. When you start your last batch of balls cooking, preheat the oven to 350º
• After all of the balls are cooked, place in a casserole dish and heat in the oven to thoroughly cook about 20-30 minutes. BUT, if you are making spaghetti and meatballs, you will have made your sauce in a dutch oven and instead of putting the meatballs in the oven, you will put into the sauce and cook a good 30 minutes.
** You can use this recipe for Swedish style meatballs as well. Instead of serving with spaghetti sauce, you would make a mushroom type sauce and add 1/4 tsp Thyme to the meatballs. |
Personal
Notes: |
Personal
Notes: The best meatballs Wendi ever had was from an Italian deli in Rochester, NY, which has a very heavy Italian population. Rubinos sells their meatballs and each time Wendi went to see her in-laws, they'd bring back packages of them and freeze. Then, Wendi decided to decipher Rubino's recipe and came up with meatballs that taste pretty darn close to Rubino's. It was a little piece of home for her husband who was born and raised in Rochester with all the yummy Italian foods there.
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