Meatballs

My wife is not a big fan of meatballs, she complains they are always too dry. In my hometown in New Jersey was a family from Italy who showed me how to make simple and yet moist meatballs.

Simple Meatballs

  • 2 tbsp garlic
  • 4 tbsp pecorino romano cheese
  • 1 tbsp salt and pepper
  • 1/4 cup fresh basil chopped
  • 1 egg
  • 2 tbsp bread crumbs
  • 1.5 lbs ground beef – 80/20 is the best kind to get

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  • Mix and form into large balls with ice cream scooper

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  • Then cut in 1/2

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  • Roll and place on 1/2 sheet pan

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  • Bake at 400 F for 10-15 minutes
  • Take out and let cool

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The meatballs are now ready to be added to an Italian gravy or eating plain. Another benefit of this recipe is that these meatballs can be stored and frozen up to 3 months. And when ready to use, let them thaw and then put in any gravy or sauce you want.

And these my wife will eat.

5 thoughts on “Meatballs

    • They are easy and a healthier alternative. This concept can work with different types of meat. I encourage you to try it! Let me know how it comes out and if you need any additional tips.

    • Baked meatballs provide a healthier alternative to classic meatballs. They are also moist due to baking them. I have been asked about cooking them in the sauce instead of baking them. But that can make your sauce greasy and you can still dry it out cooking it in the sauce.

      Plus there is less of a mess when you bake meet balls versus frying them.

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