How to cook italian meatballs
Mom's meatball recipe to go with the sauce. Think of it as a guide rather than a recipe. Lots of shakes, dashes and pinches. Easy to master. Total time about 45 minutes.
Place beef and pork in mixing bowl.
Add parsley. Coat top of meat evenly.
Blend grated cheeses and coat top of meat evenly.
Add the salt, pepper and garlic powder.
Wet whatever bread you plan to use for crumbs first.
Pick wet bread apart and cover top of meat.
Wash your hands, mix thoroughly, wash hands after. Once you mix add all ingredients again in the same amount (coat top of meat). Do not add another egg or pepper.
The best way to test your meatball mix is to fry up a small patty in a pan. Let cool, taste, adjust mix to taste.
The mix. Preheat oven to 325°.
Meatballs should be about twice the size of a golf ball. Size matters in this case. 30 minutes at 325° should be fine.
The cheese melts thought the meatball. The finished product is very tasty! Just like Stella's!
- 3/4lb Ground beef (80/20 tastes better)
- 1/2lb Ground Pork
- 1.0 Egg
- Garlic powder to taste
- Parsley coat the meat
- 1/2c Grated Pecorino Romano
- 1.0Tbsp Salt
- 1/4c Grated Parmesan
- 1.0Tbsp Freshly Ground Pepper