Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, italian meatballs. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Italian Meatballs is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Italian Meatballs is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook italian meatballs using 21 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Italian Meatballs:
- Get 1 lb Ground beef
- Prepare 1 lb Ground pork
- Take 2 cup Sliced or torn bread
- Take 1 1/2 cup Milk
- Prepare 1 Chicken egg
- Prepare 1 cup Freshly grated parmesan cheese (medium grate) (plus more for service presentation)
- Take 1 medium White onion, finely diced
- Make ready 2 clove Garlic, minced
- Prepare 1 1/2 tbsp Fennel seed
- Make ready 1 tbsp Italian Seasoning
- Make ready 1 tbsp Extra virgin olive oil
- Get 1 pinch Red pepper flake
- Take 1 Your favorite marinara sauce
- Get 1 1/2 tbsp Kosher salt
- Make ready 1 1/2 tbsp Freshly-ground black pepper
- Prepare 2 pinch Kosher salt
- Take "Meatball" Subs
- Prepare 12 provolone or mozzarella (or both) slices
- Get 6 Hoagie buns
- Take Meatballs for Pasta
- Get 6 Servings cooked pasta
This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. Make a Double Batch for Your Future Self. Meatballs freeze incredibly well, so go ahead and make a double batch of this recipe.
Instructions to make Italian Meatballs:
- 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.
- 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.
- 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.
- 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. It's 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.
- For Meatballs and pasta: Turn on your oven's 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.
- 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.
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. These classic Italian-American style meatballs are huge and pillowy soft! They're mixed with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce. Make them baseball-sized for a dinner entree, or roll them smaller for an appetizer.
So that is going to wrap this up for this special food italian meatballs recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
