Glazed meatballs, meatball subs, meatball casseroles, meatball soup. And, of course, spaghetti and meatballs. A classic…a force to be reckoned with. Too far? Well, a classic for sure.
And pretty much after 1994, it became impossible for me to make meatballs, without this is my head…
Naturally, with so many recipes incorporating meatballs, you’re going to find about a gazillion variations. They’re like meatloaf in that sense – “kitchen sink”, as in “anything goes.”
This one in particular is my go-to. Yes, the yield is high. But who makes just a few? I spend the hour prepping them, then package them up 10-12 per bag, and freeze them for later. That way, I have them ready to go when I need them!
Makes approx. 80
Prep time: 40 minutes
Cook time: 20 minutes
• 1 pound ground beef
• 1 pound spicy ground pork
• 1 small sweet onion, diced small
• 4 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 1/4 cup chopped fresh parsley
• 1 large egg
• 1/2 cup grated parmesan
• 1 cup panko breadcrumbs
• 1 1/4 cup ricotta cheese
• 2 teaspoons kosher salt
• 2 tablespoons extra virgin olive oil
Preheat the oven to 425 degrees. Coat 2-3 baking sheets with nonstick cooking spray; set aside.
In a large bowl, combine with your hands the beef, pork, onion, garlic, Italian seasoning, parsley, egg, parmesan, breadcrumbs, ricotta, and salt. Using a small cookie scoop, form 1 1/4 inch balls out of the mixture.
Heat olive oil over medium-high in a large skillet. Working in batches, add the meatballs and brown on all sides, about 4 minutes. (Add more olive oil if needed and turn down heat if they’re starting to burn.)
Place browned meatballs on the baking sheets and transfer to the oven to finish cooking for 10 minutes.
Remove from oven and combine with spaghetti sauce and pasta, or let cool and freeze for another day!
Make-Ahead / Freezer notes: Prepare as directed. Let cool to the touch; then place meatballs on an ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. (The “flash freezing” helps each meatball hold its individual shape and not stick to the other meatballs around it, so you can use as few or as many as you need.) Seal, label and freeze no longer than 2 months. To reheat: thaw in the refrigerator, on the stove in sauces, or in the oven (350F for 20 minutes).
(adapted from Guy Fieri)
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