• Phyllis Prestamo

Italian Meatballs

1 1/2 lbs. ground beef

1/2 lb. ground pork

2 eggs

1-2 cups plain bread crumbs

1/2 cup grated Parmesan or Romano cheese

2 Tbs. chopped fresh parsley

1 Tbs. salt

2 tsps. black pepper

2 tsps. dry oregano

1 tsp. dry marjoram

3-4 garlic cloves minced

Use your hands to mix the ground meats with the beaten eggs.

Add garlic and seasonings - mix well.

Add bread crumbs until the meat is sticky, but not dry and is able to form 1-2 inch balls.

Line a large baking pan (I use a sheet cake pan) with parchment paper.)

Place meatballs in pan close together, but not touching and bake in a 350F oven for 30 minutes.

Half way through the baking, turn the meatballs or give the pan a shake to brown the topsides.

After the meatballs are cool, store them in the freezer in a Ziploc bag.

Lift out the parchment and carefully fold it in on itself - the pan will just have to be washed with soapy water.

When you would like to use them, add them to your favorite sauce and be sure to simmer them long enough to absorb the flavors in the sauce.

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