Nana Margie's Italian Meatballs
Ingredients
1 pound lean ground beef
1 pound ground pork, or substitute ground sweet Italian sausage
1 pound ground veal
1 medium onion, finely chopped
1 tablespoon granulated garlic, or sub fresh about 4 cloves, minced
1/2 cup fresh parsley, finely chopped
1/2 cup parmesan cheese, finely grated
3/4 cup Italian bread crumbs, you can use Panko or plain breadcrumbs, but increase the herbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons basil, or substitute fresh
1 teaspoon oregano
1 tablespoon Worcestershire sauce
2 large eggs, beaten
1/2 cup whole milk, more if needed
Instructions
1. Preheat the oven to 400 degrees. (I use convection)
2. Mix all ingredients together thoroughly, best to use your hands. I use latex gloves.
3. Roll into balls about 1 1/2 inches.
4. Place on a cookie sheet with sides. Cover the cookie sheet with parchment paper.
5. Bake in the oven for at least 30 minutes or until brown. (20 minutes on convection)
6. Place cooked meatballs into homemade tomato sauce or Rao marinara sauce (2 large 32-ounce jars) and simmer for 1 hour on the stove or 3 hours in a covered Crock Pot on high or up to 8 hours on low.
7. Serve as a side with pasta or on sandwiches with melted mozzarella cheese.
8. Makes about 20 to 24 medium-sized meatballs
9. These are ideal for freezing. I put 4 meatballs in a quart-sized ziplock bag with some sauce and freeze.
10. Nothing I cook gets more compliments than these meatballs. The meat is pasture-raised, grass-fed, and grass-finished.
Above: Directly out of the oven
Above: Simmering in the marinara sauce in the crock pot
Above: Before going into the oven
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