Ingredients
- 3 slices of bread cubed
- 3/4 cup whole milk
- 1 lb. 85% lean ground beef
- 1 lb. ground pork , veal or turkey
- 2 large eggs
- 1/2 cup finely minced yellow onion
- 2 teaspoons garlic powder
- 2 Tbsp basil
- 2 parsley
- 1 oregano
- 1 cup finely shredded Parmesan cheese
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 3/4 cup olive oil, only if you are frying the meatballs- see below
- ****serve with spaghetti noodles and cook noodles according to package *******
- 3 slices of bread cubed
- 3/4 cup whole milk
- 1 lb. 85% lean ground beef
- 1 lb. ground pork , veal or turkey
- 2 large eggs
- 1/2 cup finely minced yellow onion
- 2 teaspoons garlic powder
- 2 Tbsp basil
- 2 parsley
- 1 oregano
- 1 cup finely shredded Parmesan cheese
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 3/4 cup olive oil, only if you are frying the meatballs- see below
- ****serve with spaghetti noodles and cook noodles according to package *******
Instructions
- In a large mixing bowl stir together bread and milk .if you need more milk add it 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).
- To bread mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper
- Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.
- Shape mixture with wet hands into even size meatballs, about 1 1/4-inches each or you can use a scoop.
- In a large mixing bowl stir together bread and milk .if you need more milk add it 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).
- To bread mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper
- Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.
- Shape mixture with wet hands into even size meatballs, about 1 1/4-inches each or you can use a scoop.
Oven Baked Method
- Preheat oven to 400 degrees before you begin preparing meatballs.
- Spray two dark coated non-stick pans well with non-stick cooking spray or brush with olive oil.
- Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in upper and lower third of oven 10 minutes.
- Remove and turn meatballs if browned already on bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bake until cooked through, about 8 - 12 minutes longer (should register 165 degrees in center of meatballs).
- Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).
- Preheat oven to 400 degrees before you begin preparing meatballs.
- Spray two dark coated non-stick pans well with non-stick cooking spray or brush with olive oil.
- Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in upper and lower third of oven 10 minutes.
- Remove and turn meatballs if browned already on bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bake until cooked through, about 8 - 12 minutes longer (should register 165 degrees in center of meatballs).
- Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).
Pan Fried Stovetop Method
- To pan fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.
- Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on bottom, about 4 - 6 minutes. Then turn to opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.
- Transfer meatballs to warmed marinara sauce (see note 5) in a large pot, submerge in sauce. Cover and simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 - 20 minutes.
