Italian Meatballs Recipe
These are tasty meatballs. Everyone has their own version. This one was based on what I had on hand and the fact that I needed to use up some ground beef and pork I used for something else. Though traditional Italian meatballs are usually fried I elected to bake them to reduce fat content a bit. I made a large batch which resulted in 28 meatballs 2 ounces each. They freeze well so making a large amount that can be used later is convenient. These are large meatballs so 2 will provide an ample serving with pasta. They are great with a good red sauce and any kind of pasta.
Ingredients
- 1 1/2 Lb ground pork
- 2 Lb ground beef (I used 85/15)
- 1/2 cup dried bread crumbs
- 1/2 cup grated parmesan romano cheese
- 6 cloves garlic, pressed & creamed
- 1/2 cup Italian parsley, chopped
- 1 Tbs Italian sausage seasoning (I used Penzey's)
- 1 Tbs dried basil
- 1 Tbs dried Italian seasoning
- 3 ea eggs
- 1 tsp garlic pepper
- 1 tsp Kosher salt
Directions
- Preheat oven to 375^
- Combine all of the ingredients in a large bowl or a stand mixing bowl. I used a KitchenAid which made mixing easy.
- Form into 2 ounce balls. Wetting your hands when shaping the balls makes forming into balls easier.
- Place on sprayed broiler pan and bake for 25 minutes or until nicely browned and done. Some of the cheese leak out from the balls.
- If freezing place on Silpat or waxed paper lined baking sheet and freeze individually. After frozen store in plastic bags. They will keep in for at least a couple of months.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 14 servings | |
| Calories 314 | |
| Calories from Fat 208 | 66% |
| Total Fat 23.1g | 29% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 288mg | 12% |
| Potassium 346mg | 10% |
| Total Carbs 3.5g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.38g | 0% |
| Protein 21.64g | 35% |
