Everyday Meatballs
I often double this recipe, cook them all, then freeze half. Lay on a baking sheet to freeze individually, then toss into a freezer container. You can pull out as many as you want at a time (watch out - the kids will start taking them as microwavable snacks!) These can be gluten-free by using gluten-free panko. Adapted from Smitten Kitchen, which was adapted from Ina Garten. ~Joanna
Yield 22 meatballs
Ingredients
1/2 pound ground beef
1/2 pound ground pork
1/2 cup panko
1/3 cup milk
2 tablespoon finely chopped parsley
2 tablespoons finely grated Parmesan or Romano cheese
1 teaspoon kosher salt
freshly ground black pepper, to taste
1/4 teaspoon red pepper flakes
1/2 teaspoon onion powder
2 large eggs
1 garlic clove, minced
optional sauce
24 ounces marinara sauce (we use Rao's)
| 1 | Place meat, panko, milk, parsley, cheese, salt, pepper, onion powder, eggs and garlic in a large bowl. Mix together with a fork or use your hands. |
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| 2 | Form mixture into 1 1/2-inch meatballs and arrange on a plate. Set them in the refrigerator for 30 minutes. |
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| 3 | Preheat oven to 400°F. Place meatballs on an oiled rack inside a rimmed baking sheet. Bake 20 minutes, until browned and firm. |
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| 4 | To serve in tomato sauce, heat the sauce in a large pot. Place the meatballs in the sauce and gently heat for 10 minutes (20 minutes if using frozen meatballs). |
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