BOB'S ITALIAN MEATBALLS

BOB'S ITALIAN MEATBALLS image

Yield Yields 24 Meatballs

Number Of Ingredients 13

Previous Next

2-1/4 lbs. Ground Beef (80/20 or 85/15)
2 lbs. Italian Sausage (Sweet)
1 lb. Ground Pork or Veal
1-1/2 - 2 C. Panko Breadcrumbs
2 T. Oregano dried
2 T. Basil dried
1 T. Salt
1 T. Ground Black Pepper (or to taste)
1-1/2 C. Parmigiano Reggiano, Pecorino, or Romano Cheese, finely grated
3 Eggs, beaten
1-1/2 C Tomato Sauce or Spaghetti Sauce (I prefer Classico Fire Roasted Tomato and Garlic)
1/2 C. Milk (optional)
8 Cloves Fresh Garlic Minced

Steps:

In a large bowl, break up the ground meats. Be careful not to pack. Add grated cheese, dried ingredients and spices, mixing well after each. Add beaten eggs and milk. Mix well by hand, being careful not to pack the meat. Add tomato sauce, or spaghetti Sauce, repeat mixing above. Gently form into balls 2 - 2-1/2" in diameter. Place on sprayed, or Silpat lined sheet pan. Bake at 375 degrees F. for 20 minutes. (If balls are smaller, reduce cooking time to 15 minutes. Remove from oven and let stand for at least 15 minutes. Add desired number of balls to favorite sauce. Simmer slowly for 45 minutes to 1 hour. (These can be frozen in plastic freezer bags for up to 3 months)