Friday, February 17, 2012


These meatballs freeze well. Cut the cooking time by a few minutes, let them cool, place in a ziplock bag and freeze. To finish cooking, remove the meatballs from the freezer and drop them into a pan with marinara sauce to finish the cooking.

1/2 pound lean pork sausages, meat removed from casings
1 pound lean ground beef
1/4 cup parmesan or romano cheese, grated
1 large egg, slightly beaten
1/2 cup milk or water
1/2 cup breadcrumbs
2 cloves garlic, minced
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1/2 T Italian seasoning
2 T fresh parsley, minced
1/2 teaspoon red pepper flakes
a dash of cayenne pepper

Preparing the meatballs:
In a large bowl, combine all the above ingredients. Gently mix them together with a wooden spoon, or use your hands, taking care not to overmix.

Preheat oven to 400 degrees F.

Shape into medium-sized balls (about 1 tablespoon each), and place on a lightly greased, foil-lined baking sheet. Bake for 15 to 20 minutes, turning the balls once or twice to promote even browning. Once browned, finish cooking in marinara sauce.

Makes 2 dozen meatballs


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