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Best ever Meatballs Recipe

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This recipe for Best ever Meatballs, by , is from The Elliott-Harasin-Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan (Elliott) Harasin


2 pounds ground beef
2 pounds ground pork
1-1/2 medium onions, chopped
12 cloves garlic, whole
1 cup milk
2 cups bread crumbs
2 eggs
3 tbsp italian seasoning
1-1/2 tsp. salt
1 tsp pepper
1 cup parmesan cheese
1 tsp thyme
2 tbsp parsley
pinch of red pepper flakes
Oil and butter

Add onion and garlic to food process and chop until fine. Heat a pan to medium heat and add 2 tbsp oil, and 1 tbsp butter. Add onions and garlic and saute until soft and transparent. Set aside.

Preheat oven to 400

In food processor add the meat in batches and process until finely minced, (around 10 good pulses). Put meat in large bowl.

Then add the bread crumbs, milk, and eggs to food processor and process until smooth.

To the meat, add the onions and garlic, and the breadcrumbs, milk and eggs from the food processor. Combine mixture with your hands until totally mixed.

Prepare a sheet pans by covering in foil, then with parchment paper. Scoop meatballs by using a 1/4 cup measuring cup. Roll into balls, and put on sheet pans.

Bake at 400 degrees for 25 - 30 minutes, or until a meat thermometer shows 150 or more.

Preparation Time:
Preparation Time:
1 hour




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