Here's how to make the best italian meatballs on the planet (my dad's recipe, slightly modified) and store them pre-cooked in the freezer, ready to drop into simmering sauce, or thaw to slice up on homemade pizza, or reheat in the microwave to make great meatball grinders.
1-1/4 pounds ground chuck
1 cup fresh breadcrumbs (run 2 slices of bread through a food processor)
3/4 cup italian breadcrumbs
1 tsp salt
1/8 tsp pepper
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp basil
1/2 tsp garlic powder
2 tbsp (scant) dried minced onion
2 whole eggs
1 cup milk
In a large bowl, mix together well the beef with the breadcrumbs. Beat eggs in separate bowl - add onion, salt, pepper and spices. Add milk and whisk together. Add to meat mixture, and mix thoroughly - it'll be really squishy. Form into 1-1/2 to 2" balls, and place on greased cookie sheet. Bake at 350 degrees for 20 minutes. Cool for 10 minutes, transfer meatballs to a sturdy piece of cardboard lined with waxed paper, and place in freezer. When frozen, transfer meatballs to a gallon ziplock bag and store in freezer until ready to use.
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