Recipe: Eating on a Dime Italian Meatballs

Recipe: Eating on a Dime Italian Meatballs Delicious, fresh and tasty.

Italian Meatballs. These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs. Bake up a batch, mix them with your favorite spaghetti dish, and dinner is served! In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth.

These meatballs with spicy Italian turkey sausage, spicy Italian ground turkey, Cheddar cheese, egg, onion, and seasoning are great for snack or in your spaghetti.

I use these as a great snack item.

I use small snack-size bags, place three in each bag, and freeze.

You can have Italian Meatballs using 21 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Italian Meatballs

1. It’s of Ground beef.

2. It’s of Ground pork.

3. Prepare of Sliced or torn bread.

4. You need of Milk.

5. It’s of Chicken egg.

6. Prepare of Freshly grated parmesan cheese (medium grate) (plus more for service presentation).

7. Prepare of White onion, finely diced.

8. It’s of Garlic, minced.

9. It’s of Fennel seed.

10. Prepare of Italian Seasoning.

11. Prepare of Extra virgin olive oil.

12. You need of Red pepper flake.

13. It’s of Your favorite marinara sauce.

14. Prepare of Kosher salt.

15. Prepare of Freshly-ground black pepper.

16. You need of Kosher salt.

17. Prepare of "Meatball" Subs.

18. It’s of provolone or mozzarella (or both) slices.

19. You need of Hoagie buns.

20. Prepare of Meatballs for Pasta.

21. You need of Servings cooked pasta.

Make a Double Batch for Your Future Self.

Meatballs freeze incredibly well, so go ahead and make a double batch of this recipe.

Just arrange any you want to freeze in a single layer — either uncooked or cooked — on a baking sheet and freeze until solid.

Place them in a freezer bag or container and store for up to.

Italian Meatballs step by step

1. Heat a large saute pan on low to medium-low heat. Toast the fennel seeds and red pepper flake in the pan for one to two minutes, taking care to not burn the spices. Add the olive oil and raise heat on the pan to medium..

2. Add the diced onion to the sauté pan and one pinch of Kosher salt. Sweat onions for 5-6 minutes and add minced garlic. Sweat for another 5-6 minutes. Stir in Italian seasoning, sweat another minute or two and remove from heat and allow to cool to around room temp..

3. Soak the bread pieces in the milk. In a large mixing bowl, beat the egg with a pinch of salt and a few grinds of black pepper. After the bread pieces have soaked up as much milk as possible, drain the excess and mash the bread with a fork so there are no large or medium sized chunks. Stir the bread and grated parmesan to combine in the large mixing bowl with the beaten egg mixture..

4. Add cooled onion mixture to bread mixture and stir to combine. Add ground pork and ground beef to the mixture along with the 1/2 TBSP of Kosher salt and 1/2 TBSP of freshly-ground black pepper. Its easiest (for me, anyway) to mix this with your hands. Don't worry about over-mixing. Make sure the entire mixture is as homogeneous as possible..

5. For Meatballs and pasta: Turn on your ovens broiler and put a rack about 3/4 of the way to the top. Form the meat mixture into 3-4 ounce balls (you'll have about 12-15 meatballs) and place them in a 9x13 roasting pan. Place them under the broiler for about 20 minutes or until the internal temperature is 165°F. The inside of the meatball will remain juicy, tender and flavorful. Serve with pasta and marinara and garnish with parmesan cheese..

6. For "Meatball" Sandwiches: Form the meat mixture into patties. Fry in a pan on the stove top. Melt cheese over the patties. Toast a split hoagie roll. Assemble sandwich with a few tsps of marinara..

Meatball recipes are often challenged by chefs who claim, Mine are the best!

Even though my meatballs ARE the best, I will make no such claim.

This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew.

It's amazing that she gave up her recipe to him, but I sure am glad she did!

This recipe makes the most tender and tasty meatballs.