Favorite Meatballs

From time to time I gather all the ingredients and make a batch of meatball to last for the month.  I use them in a quick marinara sauce with pasta, in lasagna, line them up in a hoagie roll and cover them with provolone or just pop a few in the microwave as a quick snack.  Once cooked they freeze and keep for months so you only need to retrieve what you want and know the rest are there for the next time.

There are not many variations in recipes for Italian meatballs, but there are slight differences that can greatly affect the flavor.  I prefer a less complex flavor profile.  Simply put, I want it to taste like a meatball and not a combination of herbs and spices that changes the base ingredients.  I don't feel the need to add oregano or red pepper flakes or even black pepper. I surely don't want the added flavor of Worcestershire that many recipes include.

This recipe will let the flavor of the ground beef and pork be front and center. Make a big batch and squirrel some away for the next time you are in the mood.

25-30 meatballs

Ingredients:

 2lbs.     ground beef (lean mix)

1/2 lbs.  ground pork

1 ea.      onion

2 ea.      garlic clove

4 ea.      eggs

1 c.        milk

2 c.        Italian bread crumb

1 c.        parsley

1/2 c.     grated parmesan cheese

1 Tbsp.  oil

salt to taste

Directions:

Pre-heat oven to 350 degrees.

1.  Place bread crumb and milk in a bowl.  Allow time for bread to absorb milk.

2.  Place onion and garlic in a food processor.  Mix until it becomes a paste.

3.  Add all ingredients to a large bowl and mix until incorporated.  Do no over work the blend as it will result in tougher meatballs.

4.  Portion into golf ball size meatballs and place on a sheet pan lined with parchment paper.

5.  Back in center of oven for 25 minutes or until browned and the internal temperature is 165.

6.  Allow to cool. If you have room, freeze separately on a pan before placing in an air-tight Ziplock bag.