Recipe for Italian Meatballs
Dad’s Authentic Italian Meatballs recipe eliminates any excuses you had for using pre-made meatballs in you spaghetti and meatballs. For the love of everything Italian, please just stop and if you use those little frozen BB’s in the that come in a bag go check into a support group.
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Servings: 6
Calories: 2416kcal
Equipment
- Digital Kitchen Scale
Ingredients
- 1 lb 80/20 Ground Beef Do not get lean, you need the fat.
- ½ lb Ground Pork
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 teaspoon Salt
- 1 tablespoon Dried Basil
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Minced Onion
- 1 Egg
- ¼ Cup Extra Virgin Olive Oil
- ¼ Cup Parmesan Cheese
- ¼ Cup Italian Style Breadcrumbs
Instructions
- Add all of the ingredients to a large bowl.
- Mix together thoroughly using your hands. This is the only way to ensure that everything is mixed together properly. Use food safe gloves for easier cleanup.
- Using a digital kitchen scale weigh out 2 ounces of the mixture.
- Place your two ounces in the palm of your hand. Now roll the mixture around while making a cupping motion with your hands. The video shows how to do this. Make sure you are not applying too much pressure. You want the ball to hold its shape but not be compacted. You need the pockets of air to give the meatball the correct texture.
- This makes 16 2 ounce meatballs. You can either cook them all or freeze some for later. If you are freezing the best way is to place them in a freezer bag and freeze overnight. Then in the morning vacuum seal them. If you vacuum seal them right away it will crush them and ruin the texture.
Video
Nutrition
Calories: 2416kcal | Carbohydrates: 43g | Protein: 145g | Fat: 183g | Saturated Fat: 58g | Cholesterol: 653mg | Sodium: 5957mg | Potassium: 2502mg | Fiber: 7g | Sugar: 5g | Vitamin A: 576IU | Vitamin C: 7mg | Calcium: 641mg | Iron: 19mg
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