Last night I had a holiday dinner with my grade school friends. Love a night of good friends, food, laughs and good times J We had Graziano’s house salad, foccacia, stinky Italian cheese on little toasts, mostacolli, meatballs, Red Velvet cake, and Blackberry Cheesecake. We were stuffed. I made the meatballs, read on for the recipe.
I’ve been meaning to post this recipe for awhile, but I can never get a good picture of the finished product. It’s not as easy as you think to make a pile of meat smothered in sauce look appetizing. So, no picture. But here’s the easy peasy recipe that I must’ve googled or something – I forget. It calls for basic ingredients that I usually have on hand, there isn't much to do, and it's good for freezing extras.
Serves 6 (about 18 to 24 large meatballs)
1 pound lean or extra-lean ground beef
1/2 pound bulk Italian sausage (or remove from casings)
1/3 cup fine dry bread crumbs
3 medium cloves garlic
1 scant teaspoon salt
1 teaspoon dried leaf basil
1 medium onion, finely chopped
1 large egg
1/3 cup grated Parmesan cheese
2 tablespoons water, or as needed
1/8 teaspoon ground black pepper
Line a large shallow baking pan with foil; oil lightly. Combine all ingredients, using just enough water to moisten. Shape into meatballs, about 1 1/2 to 2 inches in diameter.
Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer.
Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or purchased. Cover and simmer for 20 to 30 minutes.
Mama Stuart’s Notes:
- I don’t use ground beef at all and just do straight Italian sausage.
- Sometimes they come out salty, so go easy on that.
- Sometimes they get too brown depending on your broiler setting (mine has high and low) and where your oven rack is positioned. So keep an eye on them.
- If it’s just me and Doug, I will halve the recipe. Then we get dinner for one night, and two night’s worth to freeze. You probably won’t need water to moisten since you can’t halve an egg.
- Since I only use ¾ lbs of Italian sausage, I usually make my meat sauce the same night. That way I can eat the meat sauce for dinner while the meatballs simmer. When I’m done with dinner, the meatballs are ready to be packed up for another night.
- If eating after freezing, I take it out the night before and then warm it up in a pot when I want to eat it.
Let me know how you like it!