Meatballs are a family favorite around here. Everyone gets excited when I make meatballs. It was the first meal of mine that Weston was willing to eat. I was beginning to second guess my cooking skills when my son started eating solids, everything that I seemed to put in front of him he would spit out and throw to the dogs. Once he tried the meatballs there was no looking back; definitely helped that my hubby loves them too.
I usually make double the recipe because the thing I love most about them is that they can be used for multiple meals. Add to sub rolls with provolone and mozzarella and you have a delicious meatball sandwich. Add to any pasta dish and you will have a complete meal.
I always get plenty of compliments and recipe requests, and hope you enjoy them as much as my family does.
Italian Style Meatballs
From the Kitchen of The Buffalo Blonde
1-1.5 lbs. package of pre-mixed pork, veal, and beef (if you can’t find a premixed package you can get the 3 individual packages)
1 teaspoon of basil
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 teaspoon of Italian seasoning
1 teaspoon of paisley
Pinch of Red Pepper (optional)
2 teaspoons of Parmesan cheese
4 teaspoons of water
¾ cups of bread crumbs
In a large bowl mix together the meat, eggs, and seasoning. Then add bread crumbs and water. The mixture should be sticky that when you pack and roll the meat into balls, you should have a light layer of bread-like film on your hands.
Once all mixed together, pick up a tablespoon of the mixture into your palms and toss between both hands a couple of times, then roll in your hands repeatedly until you have a firm ball; about two – three times. Put the balls into a frying pan. Once all the mixture has been rolled into balls and the skillet is full turn the stove to high heat and brown the balls on all sides. I wait to hear the sizzle then take tongs and turn the balls to the next side. Once I’ve went through and turned them all completely I start turning them again. Keep turning until all sides are browned.
Once all browned turn the stove off and add to the sauce. Then pour the oils into the pot of sauce. Cover and let them cook all the way through in the sauce for about 2 hours.