Friday, June 20, 2014


erves: 6-8 Ingredients 1lb 90% lean ground sirloin (93% is best if you can find it) 1lb ground pork 1 medium yellow onion, minced or pureed 4 cloves of garlic, minced 1 egg, lightly beaten 1 tbsp dried basil ¼ cup fresh parsley, washed and finely chopped ¼ cup grated Parmesan 1 tsp salt 1 tsp ground black pepper 1 tsp red pepper flakes 1-1.5 cups whole wheat breadcrumbs (unseasoned) Instructions Preheat oven to 350 In a mixing bowl, combine meat, onion, garlic, egg, cheese, basil and parsley with ½ cup of breadcrumbs Gently mix everything together BY HAND Add another ½ cup of breadcrumbs slowly, contining to gently combine the ingredients Mixture should be wet but not sticking to your hands. Add additional breadcrumbs if the mix feels too watery or wet. Once mixture is integrated, roll mix into golf ball sized balls. Be careful not to overwork Place finished balls on a lightly greased cookie sheet Bake for 15-20 minutes, until meatballs brown and begin to crisp Remove from heat and allow to cool Serve some with sauce Place cool meatballs in a ziplock freezer bag and label Freeze for up to 3 months

No comments:

Post a Comment