I think we can all agree, there's just nothing like Mom's home cookin'. It just tastes better, doesn't it? For that reason I've asked my Mom to submit some of her favorite recipes for me to share with y'all each Monday. Let's get cooking in the kitchen with Mom!
Cooler weather means heartier foods! And there's not much heartier than a tasty meatball :) These are super versatile- you can eat 'em the traditional way with some pasta, or put them on a sub with a slice of provolone for a nice meaty sub. We've even used them to top homemade pizza!
Ingredients:
Ingredients:
- Olive oil
- 1 large white onion, diced into ¼” dice
- Salt
- 2 cloves garlic, smashed and chopped fine
- 1 lb. ground beef
- 1 lb. ground pork
- 3 large eggs
- 1 cup grated Parmigiano
- 3 tbsp. dried parsley or ¼ cup finely chopped fresh parsley leaves
- 1 cup seasoned breadcrumbs
- ¾ cup water
Heat a large frying pan over medium high heat and coat with olive oil. Add the onions and season with salt. Saute for 5 to 7 minutes until soft, but do not allow them to develop color. Add the garlic and sauté for another 1-2 minutes. Turn off the heat and allow to cool.
In a large bowl, combine the ground beef and pork, the eggs, Parmigiano cheese, parsley and bread crumbs. It’s easiest to do this with your hands. Once it’s combined well, add the onion mixture and squish together until well mixed. Add the water and an additional pinch of salt and do one final squishing/mixing. The mixture will be quite wet.
Preheat the oven to 350 degrees. Shape the meat into whatever size meatballs you like. Coat a large sauté pan with olive oil and heat over medium heat. Brown the meatballs on all sides. After they’ve been browned, place them on a cookie sheet and bake them in the preheated oven for 15 minutes or until the meatballs are cooked all the way through. You can then add them to a pot of marinara sauce or refrigerate them after they have cooled. They will keep in the refrigerator for several days. If there are too many, they also freeze very well.
Enjoy!
*This recipe is apart of Balancing Beauty and Bedlam's Tasty Tuesday Parade Of Foods and Little House Living's Old Fashioned Recipe Exchange.
In a large bowl, combine the ground beef and pork, the eggs, Parmigiano cheese, parsley and bread crumbs. It’s easiest to do this with your hands. Once it’s combined well, add the onion mixture and squish together until well mixed. Add the water and an additional pinch of salt and do one final squishing/mixing. The mixture will be quite wet.
Preheat the oven to 350 degrees. Shape the meat into whatever size meatballs you like. Coat a large sauté pan with olive oil and heat over medium heat. Brown the meatballs on all sides. After they’ve been browned, place them on a cookie sheet and bake them in the preheated oven for 15 minutes or until the meatballs are cooked all the way through. You can then add them to a pot of marinara sauce or refrigerate them after they have cooled. They will keep in the refrigerator for several days. If there are too many, they also freeze very well.
Enjoy!
*This recipe is apart of Balancing Beauty and Bedlam's Tasty Tuesday Parade Of Foods and Little House Living's Old Fashioned Recipe Exchange.
Thanks for linking up your recipe for the Old Fashioned Recipe Exchange, it looks so good!
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