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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Favorite I. Garten Meatballs Recipe

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This recipe for Favorite I. Garten Meatballs is from Ludington Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal or ground chicken
1 & 3/4 cup dry bread crumbs
1/2 cup FRESHLY ground Italian Pecorino cheese (2 Ounces)
1/2 cup FRESHLY ground Italian Parmesan Cheese( 2 ounces)
( this should be finely ground - make extra for serving)
3-4 tsp dried parsley or 2 T. fresh chopped parsley
2 garlic cloves, minced
2 large eggs- lightly beaten
1/2 - 3/4 cup dry red wine/ Chianti
1/2 -3/4 cup water
1/4 cup EVOO
2 tsp. kosher salt
1/2 tsp. pepper
( add 1/2 finely chopped onion if desired)

Directions:
Directions:
Preheat oven to 400º Line 2 rimmed baking sheets with parchment
In a large mixing bowl, add meat and break up with fingertips or fork. Do not over mix.
Add breadcrumbs, grated cheeses, garlic, parsley, 2 tsp salt and 1/2 tsp. pepper. Mix together gently.
In small bowl combine eggs, water, & wine and add to meat mixture lightly but thoroughly.

Measure out into 2 ounce portions each (use 1-3/4 inch ice cream scoop) and roll into balls. Place on prepared sheets- spacing 1 inch apart. Brush with EVOO.
Bake 25-30 minutes until light brown.
Makes 32 meat balls. (I make some smaller to use in Italian wedding soup or small meatball subs)


To serve - heat marinara ( I like "Raos" brand or prepared Kraft Spaghetti mix sauce packet or homemade if you have all day!! ) For this amount of meat you need 64 ounces of sauce. Serve with spaghetti.
Add extra parmesan.
These meatballs freeze well

 

 

 

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